I just brew Irish Extra Stout and it's now supposed to go through fermentation. According to the manual 18 to 20°C is optimal. But I can only choose between 14°C in my cellar and 23°C in my flat. What should I choose?
I'm tending towards 10 days at 14°C and then 4 days at 23°C. For other Ales this seemed to have worked always. But I never brew a Stout. So I would like to confirm that it is not overtly sensitive to low temps.