ChefJoeR
Well-Known Member
Just recently learning (still consider myself a newbie) that different beers need different temps for fermenting, bottling, maturing. Now here is my thing, given that everyone here is most likely way better than I am right now (that was a little condesending), I need to figure what works best with my environment. Our house during the winter time is around 62 F at all times, during the spring and fall it can rise to about 68-70, then during the summer it has gotten as warm as 78. Yes I like to keep my bills as low as possible so I don't on the heater or ac as often as most. Now my basement ranges about 10 - 15 degrees cooler than the rest of the house. When it comes to brewing, do most of you work with the season and the temperature of your house, or do you have equipment that keeps things at a constant temp? I don't have the space for things like that, but in time, I am hoping to. So what are some examples of what I can be brewing per the season? Thanks.