hirschb
Well-Known Member
I'm planning on brewing an Oud Bruin (using the recipe from American Sour Beers, pg 312), and using a vial of ECY Bug Farm. The vial says that fermentation temps should be between 60-74 F. This is a huge window! Does anyone have any experience using Bug Farm at different temps? I was planning to start fermentation at 60F for two weeks, and then bring the beer inside to room temp for aging (78-80F in the summer, and 68-70 in the winter). Alternately, should I just ferment the beer inside at current temps (78-80 F) to avoid the eventual rise in temp after two weeks (my fermentation chamber also doubles as a kegerator, so I'll need to drop the temp after two weeks)?