snarf7
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- Apr 30, 2017
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I put mine in the basement because it's dark and a consistent cool temp (summer it might get up to 65, right now it's about 60-61 F). But I've also read that the fermentation process itself is exothermic so the carboy is going to be warmer than the air around it, so cooler might be better no?
Obviously lagering is a different deal, but for ales and wheat beers is it fairly forgiving? I've just started brewing this year and they seem to be turning out really well (when I don't **** something critical up that is...for example, doubling the amount of fermentables because I was mixing and matching metric and imperial ) Are there certain styles (outside of lagers that I mentioned) that are more finicky with temp?
If it's more important to maintain a constant temp rather than hit a perfect number then I'm probably in good shape, I was just curious if lower temps slow down the fermentation process so it might take a little longer in the winter than in the summer?
Obviously lagering is a different deal, but for ales and wheat beers is it fairly forgiving? I've just started brewing this year and they seem to be turning out really well (when I don't **** something critical up that is...for example, doubling the amount of fermentables because I was mixing and matching metric and imperial ) Are there certain styles (outside of lagers that I mentioned) that are more finicky with temp?
If it's more important to maintain a constant temp rather than hit a perfect number then I'm probably in good shape, I was just curious if lower temps slow down the fermentation process so it might take a little longer in the winter than in the summer?