Hi guys,
I have my first batch 'cooking' in the fermenter (True Brew Amber Ale)
I feel like everything went well - got the wort down under 80deg in less than 30 min, aerated well, pitched at about 72deg.
The bucket is down in my basement and has been churning out about a bubble a second in the airlock for about the last 24hrs and I can tell that there was some serious foaming going on. The 'fermometer' on the side says 64-66deg.
So my question is this: After the bubbling dies down, should I leave it in the spot it is in (60 degrees) or should I move it to somewhere warmer?
I have another spot that is between 64 & 66deg available.
Thanks!
I have my first batch 'cooking' in the fermenter (True Brew Amber Ale)
I feel like everything went well - got the wort down under 80deg in less than 30 min, aerated well, pitched at about 72deg.
The bucket is down in my basement and has been churning out about a bubble a second in the airlock for about the last 24hrs and I can tell that there was some serious foaming going on. The 'fermometer' on the side says 64-66deg.
So my question is this: After the bubbling dies down, should I leave it in the spot it is in (60 degrees) or should I move it to somewhere warmer?
I have another spot that is between 64 & 66deg available.
Thanks!