I've been curious about the temperatures that other brewers set their fermentation temps to at the beginning of fermentation process for an ALE, using a netural yeast like 05.
Say you've just pitched yeast and you're putting your fermenter into your temperature controlled fridge or whatnot - what is your avg starting temp of the environment?
I ask because my garage is pretty much a straight 56 degrees through out the winter. When I ferment at this temp in my garage, the ferment always seems a little sluggish - like it might be too cold. The thermo on the side of my ale pale says 60, so if I take into account the +10 degree rise inside the fermenter, I'm fermenting it at 70 - which is at the higher end of the 05 ferment range.
Should the environment be warmer, colder or do you think just right?
Say you've just pitched yeast and you're putting your fermenter into your temperature controlled fridge or whatnot - what is your avg starting temp of the environment?
I ask because my garage is pretty much a straight 56 degrees through out the winter. When I ferment at this temp in my garage, the ferment always seems a little sluggish - like it might be too cold. The thermo on the side of my ale pale says 60, so if I take into account the +10 degree rise inside the fermenter, I'm fermenting it at 70 - which is at the higher end of the 05 ferment range.
Should the environment be warmer, colder or do you think just right?