I'm trying to minimize the huge swings in temperature I have with my fermenting beer. The ambient temps in my garage can range from mid 50s to low 70s in the summer (Seattle).
I'm fermenting an IPA with WLP001 Cali Ale. I want to end up with a dry beer (recipe below). The optimal fermentation temps for this yeast are between 68F and 73F.
I want to use my sanyo kegerator for climate control http://www.google.com/products/catalog?sugexp=chrome,mod%3D10&q=sanyo+kegerator&um=1&ie=UTF-8&tbm=shop&cid=4847909180156935756&sa=X&ei=7wi5T8CpBuSYiALW9uHJBw&ved=0CMwBEPMCMAA
1. Will I get fusels at 68?
2. What will happen if I ferment between 62F and 67F?
3. What temp should I set my kegerator to? It doesn't have a digital regulator. I have to turn a little knob either to the "warmer" side or the "cooler" side.
Grain Bill -
5lb Maris Otter
5lb American Two-Row
1lb Crystal 40
.5lb Corn Sugar
Hop Bill -
2oz Columbus (pellet)
1oz Simcoe (whole cone)
1oz Amarillo (whole cone)
Sparge Temp = 170
Strike Temp = 160F
Mash Temp = 150F for 70 minutes
Mash for 1hr, transfer runoff to separate container and store in kitchen fridge for two days
Amarillo post-boil 30min
Transfer to carboy at 90F, pitched yeast between 78 and 80 (got antsy in my pantsy hopefully this doesnt screw things up).
Cranked kegerator down to 32F, threw the beer in quickly and brought beer temp down to 65 within a few hours.
Got great activity two days after pitching. Temps have been hovering around 65 to 68 for the last two days.
Plan on dry hopping with some 1oz simcoe and 1oz amarillo pellets when fermentation slows down