I don’t have fermentation temperature regulation and my beer ferments at room temperature. Now comes winter and colder weather, so the room temperature is lower, and I would like to use Saison Mangrove Jack yeast M29, which ferments at temperatures from 26'C to 32'C.
I have an idea to cool the wort to 30'C and pitch the yeast even though the room temperature is a little above 20'C.
What do you think about that?
Would I get as good a beer as in the summer when my room temperature is around 30’C?
What about diacetyl rest?
I have an idea to cool the wort to 30'C and pitch the yeast even though the room temperature is a little above 20'C.
What do you think about that?
Would I get as good a beer as in the summer when my room temperature is around 30’C?
What about diacetyl rest?