Sorry to be such an uneducated brewer, but I have a question about the varying fermentation temperatures for the different "styles" of beer. I currently do not have the ability to do cooler type fermentations, but I have done an American Brown Ale and currently have a Saison going, which needs the higher temps anyway. For the upcoming third batch, I wanted to do something different than the first two, but don't want to pick something that I can't do properly. Is there any info handy on what the optimum fermentation temps are for different brews ? (i.e. porters, stouts, ales, lagers, etc.) Thanks for any input, and I really appreciate the experts on this forum.