OK, so I've been having a problem with what I think is diacetyl taste in several different brews. One of the possible reasons is my fermentation temps, so I'm trying to keep a closer eye on that.
My fermentation room is in my basement, where the temps are pretty consistently 62-66 at this time of year. I am working on some kind of heating system to keep it more consistent and a little higher.
I've got two kits I really want to brew. Problem is, the instructions for one say the ideal temp is 64-70 (caribou slobber, Danstar Windsor yeast), and for the other 70-85 (saison, Wyeast 3724). Which seems really high to me, but... I could actually ferment that upstairs, maybe.
So, questions: how much wiggle room do I have? If I brew that first one (a saison) and the temps dip below 64 now and then, or even daily, is that going to hurt me?
Second, these temps refer only to external temperature, is that right? The internal temperature of the fermenting beer is already accounted for?
And third, if I continue to have this same diacetyl problem, should I just give up and become a hippie mead-maker?