- Jul 15, 2010
- Reaction score
I have a beer lined up to brew next week. It dawned on me that I could ferment inside my house at 67 degrees (farenheit) for the first 10-14 days, and then move my fermenter out to my back porch which is cold because of winter, and finish fermenting at a temp closer to 36F. My thinking is that this will help my yeast fallout and clean up my beer a bit. I've never done anything like this, thoughts?