I've run into a new conundrum and am looking for advice...
I have ten gallons of Yoooer's House Ale that has another week to dry hop. It's meant to do so at 62*. I have Biermuncher's Octoberfast just beginning it's fermentation. It's meant to be at 68*.
What would be the temperature of my fermentation chamber that would cause the least undesirable change to either?
I have ten gallons of Yoooer's House Ale that has another week to dry hop. It's meant to do so at 62*. I have Biermuncher's Octoberfast just beginning it's fermentation. It's meant to be at 68*.
What would be the temperature of my fermentation chamber that would cause the least undesirable change to either?