I have a newbie question on fermentation temp.
Brewing a "Craft Range" pale ale. Its in the FV 4 days now and bubbling steadily every second or two.
The instructions (yes I know I shouldn't read the instructions) say to keep at a steady temp of 22C. I have been doing this, although it may have gone down to 21C, or up to 23C occasionally.
Just looking around this and other forums and the consensus on temp for IPA seems to be lower than 22. I've seen anything between 16 and 20 but never 22.
So my question is should I stick to 22 and see what happens, or reduce to 18-20 for the rest of the fermentation?
Any IPA's I've done I've had them in the 18 C range. 22 degrees isn't the worst but I would suggest moving it to somewhere cooler if you can. If not I wouldn't worry too much about it as long as it doesn't go any higher than 22.
yeah, try keep it 18-20 if you can
I fermented the Craft Range IPA out at ~22 and it turned out really well. IIRC there was something about the yeast strain in that kit being happy at 20 - 24 so what you're doing is spot on.