I’ve been brewing ales in my ranch-style house (no basement) with no temperature control other than the thermostat for the heating/AC system and I’ve been letting that vary by about 5 F. Now with the colder weather I keep it set at 69 or 70 F when I’m home and let it drop to 65 at bedtime or when I’m gone. My ales taste okay. Would they taste better yet, if I kept one constant temp for three weeks?
I read the Hopfenstark Saison 16 clone recipe in the new issue of BYO where the fermenting instructions are to chill the wort to 73F, aerate well, pitch yeast and then let the temp rise to 79 F over the course of one week and hold at that temp until fermentation is complete.
If I waited until May to brew that, I could probably get to 79 F in my garage, but that might occur over the course of 2 or 3 days. Currently I have no method of assessing the temp inside the fermenter except to remove the airlock temporarily and stick a thermometer into the wort.
Should I attempt that recipe knowing my temp control won’t be that close to optimal?
I would also be interested in how many of you control your fermentation temps closely.
Thanks in advance for your advice?