When I started my first batch, I watched my basement temp range for a couple days and it was a steady 65-66 degrees. I thought that was perfect, since my recipe calls for 64-72 range. I set my primary down there, and its almost been a week. It was happily bubbling away after 12 hours. The bubbling now is all but stopped.
We had a cold snap this week and the temps are now about 62-63degrees down there. Should I move the primary to a warmer spot in the house? Im afraid the cool temps may suspend or kill the fermentation. I was going to give this 3 weeks without touching it, then keg it around March 6, and enjoy it for St Patty's day
We had a cold snap this week and the temps are now about 62-63degrees down there. Should I move the primary to a warmer spot in the house? Im afraid the cool temps may suspend or kill the fermentation. I was going to give this 3 weeks without touching it, then keg it around March 6, and enjoy it for St Patty's day