That is really good to know. For some reason, I had it stuck in my head that you don’t want to ferment below 68. I think I’m armed with enough knowledge to start a stout on Sunday. We’ll see how it turns out…
Excellent, keep us posted how it turns out! The first week is the most critical for temp control. Try to check on it every 8-12 hours if you can and write down the day, time and fermometer temp. This will help identify where any problems may have occurred and help you in future brews. What yeast are you going to use?
Will do! I’ll probably be using the Wyeast 1332-Northwest Ale.
http://www.wyeastlab.com/hb_yeaststrain ... cfm?ID=139
Wyeast lists that range between 65 and 75. Again, that is the temp of the beer itself, and I’d shoot for 65. Good luck!
