I'm starting my first brew tomorrow (a wheat beer)and was wondering when tempeture is mentioned for fermentation, I assume it is the tempeture of the wort that is meant and not the room tempeture. If so what is usually the tempeture difference between the room and the fermentation wort, I understand that different yeasts act differently and would create different tempetures, I'm just looking for a ballpark figure,my room is about 20 degrees c