petrolSpice
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Is it important to maintain a constant temperature during fermentation. My first batch has been fermenting for about 40 hours now. It started at 72F, I cooled it down to 62F, realized that was too cool and warmed it back up to 68F where it is now. I'm still learning ways to maintain the temp in my environment. Are these large swings in temp bad for the yeast or the fermentation process?
The yeast I'm using calls for 64-70F temps.
The yeast I'm using calls for 64-70F temps.