I was hoping some of you could weigh in on this query.
I plan on brewing up a pumpkin beer this weekend and right now my ‘brewery’ (basement) is holding pretty steady in the 61 – 59 degree range.
I have Danish lager yeast (Wyeast) and a pack on Nottingham dry ale yeast. Should I go low end ale temperature or high end lager temperature? In about a month the 50 degree range will be no problem but I did not want to wait that long for my pumpkin beer. I would prefer not to use any temperature altering tools. Any thoughts??