Historically, when making ales, I’ve always stored my fermenter in the bottom of my pantry during fermentation. The inside temperature in my house varies between 74 and 80 degrees depending on the time of day. I live in Austin, Texas and we are still using air conditioning every day even as I write this in October.
I recently purchased a chest freezer for making my Oktoberfest marzen lager - which is now bottled. I’m currently making a Belgian style ale (clone recipe of la Fin du Monde). I’m using the White Labs Belgian Abbey Ale yeast. White Labs recommends fermenting with this strain between 66 and 72 deg. F.
Here’s my question: Will I have a better outcome if I brew this ale inside the chest freezer where I can get very specific temperature control?