I did a Kolsch (an ale yeast, but better if fermented cool) by putting my fermenter in a water-filled ice chest, put a foam cooler upside down on top of it, and then swapped out 2 frozen 2-liter soda bottles twice a day. Kept the temp down between 45-50 degrees.
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"Better Living Through Chemistry"
Neuron Nanobrewery
Brewing:
Primary: Air
Secondary: High Gravity Saison, IPA
Conditioning:
Drinking: Munich Helles, Westmalle Tripel, Oktoberfest, Marine Corps Marathon Oatmeal Stout, Papa's Pumpkin Ale, A Whiter Shade of (Pale) Ale, 80 shilling Scotch Ale
On Deck:
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