I have a surly abrasive clone fermenting as I write this. Them temp is 67 degrees. I believe wyeast states fermentation temps should be 63-75 degrees. Do I want to ferment this at the bottom, middle or top end of the recommendation. I normally ferment at the lowest temp with 1056 but thought I may want to be a bit higher with The 1335.
I’ve never brewed that beer or used that yeast. So…
It depends on the flavors the yeast produce at each temp. I would start at the lower end of the scale. If the beer doesn’t have the flavor profile you are looking for, remake it and raise the temp 5*. Repeat until you find what you are looking for.
