Perfect. I have an ounce of chinook from a recent batch left over. I will opt to use that. I appreciate the help.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
What they ^ said.
That's pretty darn good temp control. Beer temps 6-8 degrees above ambient are not uncommon. Shoot for controlled temps in the low to mid 60's for most ale yeasts(there are exceptions) and you'll be golden. Good luck.
Thanks for all the pointers. Is that advice meant to disregard "ideal temps" posted on yeast packages? The last time I had temps go a little low (unintentional) down to the low 60s I ended up with banana beer (damn near undrinkable). Not sure if that relates to the low temp or not but some said it could have been. My brief research has suggested otherwise, in that more banana-like tones will be more common at HIGHER temps.
What temp did you ferment at?