HossTheGreat
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- Joined
- Mar 28, 2009
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Ok, please please forgive me for posting this in another section of the forum. I originally posted this in the Cider forum, but realized that doesn't get nearly as much traffic as this one, so hopefully someone here could give me some insight. If cross posting is a big no no, feel free to delete mods. Here's my original post.
"I know EdWort's Recipe says that I can ferment at room temp. Well, I have a fermentation fridge set at about 68 that I have been fermenting for about a week. My next brew is going to be a Kolsch which obviously needs to ferment at lower temps. I assume I shouldn't leave my Apflewein in the fermentation fridge at these low temps, so I'm probably going to take it out and put it in a closet. Now the room temp is about 78 degrees, and I really don't want to mess around with putting it in a swamp cooler. Do you all think 78 is to warm to keep the apfelwein at? If it's ok, should I gradually raise the temp of my fermentation fridge up to the upper 70's to help with the transition?"
"I know EdWort's Recipe says that I can ferment at room temp. Well, I have a fermentation fridge set at about 68 that I have been fermenting for about a week. My next brew is going to be a Kolsch which obviously needs to ferment at lower temps. I assume I shouldn't leave my Apflewein in the fermentation fridge at these low temps, so I'm probably going to take it out and put it in a closet. Now the room temp is about 78 degrees, and I really don't want to mess around with putting it in a swamp cooler. Do you all think 78 is to warm to keep the apfelwein at? If it's ok, should I gradually raise the temp of my fermentation fridge up to the upper 70's to help with the transition?"