I will be brewing up a batch of Inn Keeper this weekend with Wyeast 1469 - West Yorkshire Ale. 2L starter is made and ready to go.
What is a good target temp to ferment? I will be using a swamp cooler with a Fermometer on the outside of the bucket. Wyeast recommends 64-72.
This will be my 6th batch of homebrew. For my first 4 batches, I fermented in the high 60s with no real temp control. Everything but the Caribou Slobber finished at 1.016 or below. The .016 was an ESB made with 1968, the others, APA and IPA finished .012 - .014. The Slobber finished at 1.0178 (Windsor Ale Yeast).
For batch 5, I brewed NBs Black IPA, 1272 with a 2L starter. Pitcched a bit warm - mid 70s. Fermented in a swamp cooler in the low 60s (62-64). After 1 week in swamp cooler, moved to warmer room for a week While I haven’t bottled yet, after two weeks, gravity was 1.0207, which I think is high. After my non-temp controlled brews coming in with a nice FG for the most part, this is a bit disappointing.
So, looking for some advice on what temp to ferment the Inn Keeper.