I know the importance of temperature control through fermentation. I have a simple swamp cooler to combat the warm weather in my un-air conditioned house. I've already been using it to get a feel for what it will require in the hotter months to come.
I bottle and do not have an ideal place for standard fermenting temperatures to store bottles for conditioning. So my question is this...
What are allowable temperatures for the various stages of beer production from pitching to drinking for beer. Let's assume we are working with an ale yeast.
Advise for cheap, practical solutions to potential problems would be appreciated. Thanks in advance!
I bottle and do not have an ideal place for standard fermenting temperatures to store bottles for conditioning. So my question is this...
What are allowable temperatures for the various stages of beer production from pitching to drinking for beer. Let's assume we are working with an ale yeast.
Advise for cheap, practical solutions to potential problems would be appreciated. Thanks in advance!