I've read a fair amount here about fermentation temps and even maturation temps for ales, but haven't seen exactly the answer I'm looking for, so here goes:
Small micro (not a pub), producing ales only, kegs only, with unjacketed brite tanks and finished product (kegs) sharing a cold room: What should the operating temp be?
I'm looking at buying or building a cold room, and need to understand if insulating the floor is in order - which I think will be if I'm running around 32*F.
Many thanks,
S
Small micro (not a pub), producing ales only, kegs only, with unjacketed brite tanks and finished product (kegs) sharing a cold room: What should the operating temp be?
I'm looking at buying or building a cold room, and need to understand if insulating the floor is in order - which I think will be if I'm running around 32*F.
Many thanks,
S
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