« on: February 22, 2012, 08:31:21 PM »
My friends and I brew in an out-building, a sort of small barn and it is difficult to control the temp. We have several conical fermenters that are really great to use and make beer in about 15 gallon batches. We live in Oregon, near Portland. It is about 50 degrees in the day time now. My question is, if we put our beer directly into the fermenters, and the air is about 50 degrees, instead of 70 degrees will it still ferment? I'm guessing we should probably wait longer. Are there some good yeasts for this process? Generally, what are the implications.