So it’s pretty commonly understood that controlling the fermentation temperature is one of if not the single most important step for making good beer.
But yeast strains typically have a range of temperatures they work well in. For ales, that range tends to be in the 60s F. We all know that if the fermentation temperature is above the desired range off flavors will occur, and if the temperature is below the desired range the beer will be poorly attenuated.
I have been wondering though what effect, if any, a fermentation temperature that fluctuates WITHIN the desired temp range has on the final beer.
With the coming of fall I have no problem keeping my fermentation temps in the 60s, typically 62-68, but the temps certainly do fluctuate over the course of the day. Cooler at nights and in the morning, warmer as the day goes on…
Does anybody have any thoughts on the matter? Given an appropriate fermentation temp range, does fluctuation within that range affect anything?