so keep my temp in the upper 60's?Look at the packet of yeast, what type is it?
Does it say to pitch and or ferment at a certain temp?
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+1 to yso191 for yeasts and temps.
I just brewed with belle saison (nice to not mess with a starter)
1.052-1002 in two weeks (1.008 week 1).
Light grapefruit, citrus, dry, tart with med mouthfeel.
temps mid 66F - 74F
Our club has been working on our booth for club night.
We were originally told we would have a 10'x10' space.
Now we are being told we only have room for a 6' table?
We spent a lot of time and money building and designing this thing.
Does anyone know what's actually going on?
Also does anyone know the ceiling height?
We are in the process of tallying all registered clubs. I have sent out communications to all registered clubs and have not heard back from all clubs. Most clubs have responded. Some have backed out. Once we have a firm club count we will then make a floor/plan layout and assign spaces. A six foot table will be provided. It is my hope that most clubs will have a 10'x10' space. Some clubs will share and others will be aligned together. We'll keep you posted on this and more as we move ahead. Stay tuned.
Guess I should read those huh?
Isn't all that in the instructions?