Am I right to think 60F basement room is more or less ideal for most ales? I figure fermentation temp is probably 65 +/- a few degrees.
For ringwood yeast, I have found information for lagers as well as advice fermenting at 70F. Should I leave it in the 60F room for a diacetyl rest, or bring it upstairs (70F)? Would at 60F room produce less diacetyl than a 70F room? Would yeast clean up diacetyl more slowly in a 60F room?
I want to choose styles and yeasts that are suited for temperatures now, and in the summer. Do you have recommendations for 60, 65, 70, 75F? Im thinking saisons, dubbels in the summer.
Last, I dont want to get into a temp control setup right now. Id rather brew styles with yeasts that are suited for my temperatures. Do you have any recommendations for rooms at 60F, 65F, 70F, 75F?
For ringwood yeast, I have found information for lagers as well as advice fermenting at 70F. Should I leave it in the 60F room for a diacetyl rest, or bring it upstairs (70F)? Would at 60F room produce less diacetyl than a 70F room? Would yeast clean up diacetyl more slowly in a 60F room?
I want to choose styles and yeasts that are suited for temperatures now, and in the summer. Do you have recommendations for 60, 65, 70, 75F? Im thinking saisons, dubbels in the summer.
Last, I dont want to get into a temp control setup right now. Id rather brew styles with yeasts that are suited for my temperatures. Do you have any recommendations for rooms at 60F, 65F, 70F, 75F?
