dougriddle
Active Member
Perused some of the threads here, but couldn't find an answer...so: I'm brewing my first batch ever today and I'm partially concerned about my fermenting temps. Due to my "living quarters" I have one spot for fermenting and, as of now thanks to winter, it is holding around 60F. I'm making an Allagash White clone and it suggests 70F. Will 60F be OK for fermenting? I assume it will take a little bit longer to ferment, or perhaps it may not be as vigorous. Any thoughts? Thanks!