Just out of curiosity, what does everyone use to control your fermentation temp?
Personally I keep my beer in the basement while it’s working. It stays a pretty consistent 65-70 degrees there(depending on the time of year), so l just run with it and choose yeasts that work in that temperature range. Seems like a feasible work around to me, but I keep reading about how critical temperature control is for brewing. Am I missing something or???
Personally I keep my beer in the basement while it’s working. It stays a pretty consistent 65-70 degrees there(depending on the time of year), so l just run with it and choose yeasts that work in that temperature range. Seems like a feasible work around to me, but I keep reading about how critical temperature control is for brewing. Am I missing something or???