A quick question

It can be as much as 10 degrees F...that;'s not minor, especially if you're fermenting at the upper end of the temp range already.
Reply to
Denny Conn
Thanks. That's what I thought. My current batch of ale started at 73, but was up to 76 in 30 hours, with fermentation going full blast. The room temp was about 68 to 70. It got down to 72 after about 3 days.
Reply to
Bill Hall
Absolutely yes. The brewing process, whereby carbohydrates/sugars are converted, by natural yeast fermentation, to ethyl alcohol, is exothermic. It's important that brewers understand this.
Reply to
Peter O

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