Im brewing the surly furoius clone today. The yeast is the 1335 brittish ale and the temperature range is 63-75 degrees. My basement is 63-64 degrees and upstairs is 69 degrees. My question is would there be significant flavor change fermenting at 69 degrees vs 64. Im thinking I should just play it safe and ferment at the lower temp. Any thoughts?
i would keep it downstairs for the first few days of ‘really active’ fermentation. then move it upstairs after it settles down
