Drinks3point2
Well-Known Member
My basement is a constant 73º (not ideal...I know). Will I end up with banana flavor or some other off flavors? or Will it be fine since the temp is constant throughout the entire fermentation/ conditioning process.
I have 3 batches at different stages downstairs right now (my first 3). The youngest of the three is 6 days into fermenting. A fermentation fridge is out of the question for me. Should I act now to try to help these batches?
Is a constant temp going to work in my favor?
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