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Fermentation temp and the lesser of two evils

Brewing an American wheat tomorrow. I’m using wyeast 1056 and shooting for an OG of 1.048 (according to beersmith). I’ve been using a cabinet in my house to store my beer during primary all winter and have been able to control my fermentation temp very well. Trouble is next week is supposed to be pretty warm (75). I also have a basement, been monitoring the temp there for a few days and its a pretty steady 60 degrees. Where can I get the best results?

Basement. Fermentation is exothermic (creates heat). So if your ambient temps are low to mid 60s your ACTUAL fermentation temps will be easily 3-5° above that. It’s the ACTUAL fermentation temps that are important.

I’ve actually had Imperial Stouts raise 10° above ambient.

Me in my brew room. Did add during fermetation. 2 cooling fan. Seems to keep the temp down by 6 degree. So besides using kviek a add a fan as well seems to work. Just a simple fan you can buy at wall mart. For example. Mine did cost 30 dollar.

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Take some time and listen to beersmith podcast with Chris White… Sneezles61

a 60 degree room with a cool concrete floor sounds about perfect for most ale yeasts.

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Basement it is. Thanks for the insight everyone.

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