I’m currently 1 day into the fermentation process of a 1 gallon batch of Irish red ale. I have the car boy in a dark area behind my bar in the basement and the yeast is working hard.
The ambient temp is reading around 57 degrees. Is that too cold? I dont know the fermentation temp right now because my fermometer is in the mail so I’m concerned about this. Should I move it to a warmer area in the room or should I leave it until the fermometer arrives? The spot that it’s in is the darkest/quietest area in the basement.
This is my first attempt at home brewing so an ad all advise is greatly appreciated