Quote:
Originally Posted by david_42
High fermentation temperatures produce fusel alcohols. The only way to deal with them is to control the temperatures. If your fermentation is producing them, only a tiny percentage would be in the krausen.
|
What he said!
One of the cheapest easiest temp control is to do the t-shirt/icebath/fan method...I use a simple rubbermade bin....you can get fancier, and modifiy an ice cube, or get into temp control through refrigerators, but if you are just starting out this works fine. I can get down to the high 50's for the first 12-24 hours of fermentation using frozen water in various sizes including 2 liter soada bottles.
Having a fan blowing on it adds a few more degrees.
