esocid
Member
Hey guys. So I'm currently fermenting an IPA (my first brew ever), and will be dry hopping it in probably a day or so, and I've come to the decision of what to brew next. My brother is not a fan of hoppy beers, so I figured I would go for something of a different style, like a hefeweizen or something of the sort. This is where I started to come into the education on ideal temperatures for different styles. Where I'm storing my caroby, it's about 70-72F, but may dip to 67-69F when winter hits. So my question is, what am I limited to with these temperatures, and is there a list anywhere of the ideal range of temperatures for specific styles?
Also, more for my education, is the temperature more dependent on the yeast you are using, rather than the other ingredients?
Also, more for my education, is the temperature more dependent on the yeast you are using, rather than the other ingredients?