15-10-2025, 10:58
The low temperature fermentation thing is interesting. 18 degrees is a good reference point, but not a hard and fast number. Anything higher than 1 degree, say your 19 degrees, shouldn’t cause any significant problems. Think of it as a Snake Game: even there, you sometimes have to deviate a little from the ideal to hit the target! Keep a close eye on it and check that the yeast is behaving normally.