I have been reading and studying about yeast fermentation temperatures. I am a little confused and have a couple of questions. Let's use Kveik Voss as an example. The packaging says temp range, 77-104f and optimal 95-104f. Does this mean that it is better to ferment in the optimal range? The confusion comes in that I have also read some articles and some you tube videos saying it is better to stay in the lower side of the temp range, say 80f. I believe the fermentation will be slower at a lower temp. For a beginner like me is something I should be concentrating on at this point, or concentrate more on just getting a first batch of something that is drinkable.
I ask because I am going to brew my first batch with a Mr. Beer kit, but change the yeast to Kveik Voss based on some you yube videos I have watched. Thanks
I ask because I am going to brew my first batch with a Mr. Beer kit, but change the yeast to Kveik Voss based on some you yube videos I have watched. Thanks