I'm trying to push the capacity of my limited brew zone and equipment.
I'm using Whitelabs California Ale yeast (considering playing with some dry yeast) and while I have a small refrigerator with a temperature controller that will hold one carboy, and an area for t-shirted carboys in trays of water with a fan, I'm wondering if there is any dropoff in the importance of controlling temperature.
My house ambient is currently 70 - 80. If I ferment for the first week in the refrigerator, can I safely shift to a less controlled zone after that with minimal effect?
Or is it important for all 4 or more weeks of ferment to stay at the sub 70 degree level?
Thanks all
Norman
I'm using Whitelabs California Ale yeast (considering playing with some dry yeast) and while I have a small refrigerator with a temperature controller that will hold one carboy, and an area for t-shirted carboys in trays of water with a fan, I'm wondering if there is any dropoff in the importance of controlling temperature.
My house ambient is currently 70 - 80. If I ferment for the first week in the refrigerator, can I safely shift to a less controlled zone after that with minimal effect?
Or is it important for all 4 or more weeks of ferment to stay at the sub 70 degree level?
Thanks all
Norman