ripleymaine
New Member
I have been starting my fermentation at about 78 degrees(stouts, porters...mini-mashes). The temp hangs there for a few days...then gradually tapers to 66 degrees in a week or more. I insulate my fermentor, so it seems to seek and hold the temp it likes. Is this too warm.....a mistake??...I've enjoyed my beers very much....but have only done 10 batches, so I don't have a lot to compare them to. So far I have only used dry yeasts...such as coopers or safale 04, and now use a 24 hour starter. Any suggestions or constructive criticism?