Sustaining Temperature

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My FV is in my kitchen and I love this time of year as between the central heating and us cooking my FV stays within 18-20c without any intervention from me. Means I just pitch the yeast, I can see the Krausen two days later through the lid and will only bother it to dry hop it nine days in.

For me winter is the best time of year to brew as my kitchen floor is about 16c/17c, so great for steam beers/pseudo lager. I was reading brulosophers exbeeriment about fermenting W-34/70 at 19C and a significant amount of his testers couldnt tell the difference between a beer fermented at 12C. I'm going try out this yeast next winter just free fermenting to see if I get similar results to brulosopher
 
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