Quote:
Originally Posted by Lzen
Last night, the temp was getting low (around 60F). So I put a couple towels and a strand of Christmas lights around the bucket. Temp this morning was about 68F.  |
Don't be too scared if it is in the 60-68 range, as long as it is still fermenting then you are good. Just remember that if you do get in that lower range (60 and below), make sure to bring it up to around 68 degrees for a diacetyl rest a few days before racking. Diacetyl causes a slick, butter like quality in the beer and is cause when the yeast ferment to low and are not allowed to consume all the diacetyl present. Believe me, I know, I made a batch and was always told, low temps are good, just avoid high temps at all costs. While good advice, no one made me aware of the issue of diacetyl and it tasted like buttered popcorn (worked really good for some beer battered fish though, lol). Just making sure it hits 68-70 degrees a few days before you rack is all that you need to do.
Christmas lights, brilliant!