New Brewer - Temperature Query

[Cabesy]

Hi All -

I'm about to start my first brew (Woodfordes Wherry) but noticed a difference between the instructions I received from my brewshop and what's on the Wherry packaging. Brewshop instructions suggest starting primary fermentation at around 24deg C few a couple of days then moving to around 20-22deg C for remainder of primary fermentation. Wherry box suggests primary fermentation at 18-20deg C then once in barrel moving to a 'cool' place. Thought I'd ask for some advice on this forum since I am under the impression that temperature is key to achieving fermentation.

Any advice anyone can offer? Am I being too anal already??!

 

[Muddydisco]

There's nothing wrong with starting your yeast's at a warmer temp, helps them get going. I would pitch my dried yeast into my AG batches around 25-28c then leave it to cool down to 18-20c.
Yes once fermentation is over 7-10 days or more, No harm in leaving it longer this helps yeast clean up any other fermentables. You can barrel it add your priming sugars leave it somewhere warm 18-20c for a week to allow the yeast to convert your added sugars then Get it cold for 4 weeks to condition ideally 10-12c.
Your not being Anal your just asking the right questions at the right time :thumb:

 

[Cabesy]

Cheery muddydisco - much appreciated. In that case I'm off to get started!