I have 10bbl and 5bbl jacketed fermenters. I am worried about everything getting too cold in the winter here in the mountains for ale fermentation, and I hate turning on the heat, as I tend to be a cheap bastard.
How low can the ambient temperature of the brewery get before it starts to effect the fermentation cycle of an ale?
Thanks,
How low can the ambient temperature of the brewery get before it starts to effect the fermentation cycle of an ale?
Thanks,
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