I have searched but could not find an answer. When yeast manufacturers give recommended temp ranges are they talking ambient/room temps or internal fermenter temps? For instance, I plan to pitch Nottingham to or row which has a range of 57° to 70°F. My fermenter is in the basement with a max ambient temperature of 69 over the past few weeks.
I understand the myriad of methods to lower temps, but I am lazy, at the same time I want to do what's right (just with the least effort )
I understand the myriad of methods to lower temps, but I am lazy, at the same time I want to do what's right (just with the least effort )