collegebrewer
Member
I'm bottle conditioning my first batch of beer and my second batch is in the primary right now. The first one is a Wheat Beer and the second an Irish Red.
For both of the beers the recipe says to ferment between 68-72 F. However, I come and go from the apartment all day so when I'm not there I generally turn the AC off, and when I come back i turn it back on- so the temp in my appt. fluctuates between 70 and 78.
1) How important is having a consistent tempurature during primary/secondary fermentation and bottle conditioning?
2) And is it OK to ferment/bottle condition at 75 instead of the 68-72 range? (especially since it saves $$)
For both of the beers the recipe says to ferment between 68-72 F. However, I come and go from the apartment all day so when I'm not there I generally turn the AC off, and when I come back i turn it back on- so the temp in my appt. fluctuates between 70 and 78.
1) How important is having a consistent tempurature during primary/secondary fermentation and bottle conditioning?
2) And is it OK to ferment/bottle condition at 75 instead of the 68-72 range? (especially since it saves $$)