david_42 said:
Ale brewing temps are really driven by the type of yeast more than anything else. Most ale yeast work between 65 & 75F, but each has their sweet spot.
Lagers have much more complicated temperature requirements, both during fermentation and lagering. They ferment for months below 40F and then have to lager around freezing even longer.
Exactly. For this reason most homebrewers make ales. Besides, many of the more.. flavorful.. beers that homebrewers appreciate are ales (stouts, porters, india pale ales, american pale ales, cream ales, etc.). If you want to brew lager type beers (bocks, as well as the "american lager) then you'll probably need a fridge for lagering and an external temp controller.
Now, california common beers aka steam beer are beers made with lager yeast but fermented at ale temps.
Temps affect the flavor of the beer as much as the yeast strain does. Higher temps may result in cloves, fruitiness, or bananas (which may or may not be desirable depending on the style). As a general rule cooler temps result in cleaner tasting beers. I wouldn't ferment an ale at temps above 75F (at least not during primary fermentation).
You SG is on target with a completed fermentation.. I'd say it's time to rack it into the secondary in a day or two at most. Then let it sit for another two weeks minimum and bottle or keg. BTW, as others have pointed out it is not that uncommon for a fermentation to be done in only a few days. In fact I don't think I've had a brew take more than a few days to finish primary fermentation.
Relax and have a homebrew
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