I’m brewing a batch of Chinook IPA today. I’m wondering if I need to move the primary fermenter to my basement or if I can keep it on the main floor of the house. Right now the room temp of the main floor is 68 degrees and it’s supposed to be fairly cool for the next several days. Any suggestions?? Thanks!
I like fermenting the 1056 yeast at 62 to 64 degs
Ambient temp is not the same as ferment temp. If you ferment at an ambient temp of 68F, your ferment temp will be a few degrees warmer than that, and 72 is too much. Keep it cool.