Is it better to aim high or low?

[blackdouglas]

When you are filling up your fermentation bucket. Is it better to aim for a slightly higher temperature than what nominal initial fermentation conditions permit, or lower? Obviously it might depend on whether it's summer or winter, yes? and how long do you need to wait before it get there, and how good a thermometer do you ned....

Insert any advice you might care to impart below please :

 

[pittsy]

well lower ferment temps will just slow your brew down if really low while higher temps could give slight or severe off flavours

 

[bobsbeer]

I would go lower if you can and let it warm up. Too high and you risk killing the yeast before they get going.

 

[blackdouglas]

Thanks. Good advice.

25 degrees though, that's not too high though?

 

[PD]

try to aim for pitching temp of 20 degrees but you will be ok at 25 as long as its going down not up.

 

[beffrey]

25C should be fine, assuming room temp is 18C as by the time the yeast is starting to take hold 4 or so hours later you would assume that the beer would by then have dropped to room temp.

Fermentis recommend you pitch at a slightly higher temp I seem to recall although not quite to the extent as above.

 

[blackdouglas]

It's sitting around 23 degrees now. I wrapped it up in blankets, but maybe it's not necessary as it's getting a bit warmer again. So am I going to end up with funny tasting beer then?