Ya, I guess my experience may not translate as well, as I do GF beer and it tends to need a kickstart. The yeast won't die until 35-40, so by starting somewhere below 30, within 24 hours it has dropped to around 24 which is when I turn the heat belt on, and that keeps it at 24. But I find the warm initial temp helps it get started. Otherwise it will be pretty piddly for the first week. If I don't use a heat belt, it will take a couple months to ferment properly. But out of habit I do the same when doing cider kits and have never had an issue.
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