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So I'm cooling wort for a Bass clone / ESB, and the coolest temp I can realistically expect this afternoon, given other pressing obligations is ~70 degrees, + maybe, - unlikely. I'm going to pitch Lallemand Nottingham - according to the spec sheet, "The optimal temperature range for Nottingham yeast when producing traditional styles is 10°C (50°F) * to 22°C (72°F)."
So I cool to ~70, and pitch at that temp. According to what I've read, exothermic yeast reactions kick the temperature up ~8 degrees. I'll be taking the fermenter outside to a kegcooler in my shed and the ambient temps should drop to the mid / low 60's. Is it likely that ambient temps will swing the wort temp enough to keep it in that recommended zone? I've been trying to research, but am not even sure what search queries I should be using.
Thanks.
So I cool to ~70, and pitch at that temp. According to what I've read, exothermic yeast reactions kick the temperature up ~8 degrees. I'll be taking the fermenter outside to a kegcooler in my shed and the ambient temps should drop to the mid / low 60's. Is it likely that ambient temps will swing the wort temp enough to keep it in that recommended zone? I've been trying to research, but am not even sure what search queries I should be using.
Thanks.