My brewing seems to be lagging the seasons this year and I still want to make a couple more saisons. I typically pitch in the 60s and raise the temperature until it reaches ambient, which in the summer is between 86 and 92 in my NYC top floor apartment. Do any of you use heat belts or reptile heaters to keep the yeasties warm? The heat belt seems simpler but heating the air in the fermenter would appear to be the better solution. I do have a temperature controller. Any thoughts?
Thanks, PZ
Thanks, PZ