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Temperature Range

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I've been fermenting at a temperature range of 64-68*F and was wondering if the fluctuation will have any bearing on the quality of the beer.  I can easily keep it within this range, but can't seem to hold a steady temp one way or the other.  Thoughts? 

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RDWHAHB.

It goes up when the yeast kicks into high gear, then drops back down.  If your ambient temp fluctuates, but you're in that range, you're fine.

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