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I would like to start brewing more than ales and brew Pilsners and maybe an Oktoberfest, but I’m limited in being able to control fermentation temperatures. The room I use to brew in is 10x20 with window air-conditioning. I have heard or read where people have said to go for it and not worry about the lower fermentation, it will work out.
My question is, how is the finial taste of a brew affected by fermentation temperature when it comes to Pilsners and Oktoberfest’s?
My question is, how is the finial taste of a brew affected by fermentation temperature when it comes to Pilsners and Oktoberfest’s?