by Oliver » Saturday Jul 26, 2014 2:20 pm
Hi mate,
Temperature will make a big difference.
With the yeasts you're using, at the lower end of the scale you'll produce a beer with a much crisper flavour that contains less influence from the yeast. If you ferment at 20-22C you will get lots of fruity flavours from the yeast.
Unless you're brewing something that specifically calls for a high temperature, don't ferment ales above 22C otherwise the yeast will start producing undesirable flavours and your beer won't be as good as if you'd kept it at lower temperatures when fermenting.
The other thing you should aim for is a fairly consistent temperature. If you're brewing in a shed, wrapping the fermenter in a blanket will help reduce fluctuations and also keep in some of the heat generated during fermentation and therefore keep the fermenting beer a bit warmer.
Hope this helps.
Cheers,
Oliver