Originally Posted by Darwin18
Well said. There are countless threads on HBT where brewers agonize over extracting a few more percentage points of efficiency, only to sprinkle in a old packet of dry yeast and leave to ferment in a corner with no temperature control.
On that note, there are those threads
where people seem to be convinced that controlling temps makes no difference at all in the quality of their beer, in spite of what everyone's collective knowledge and experience tells them.
That said, when I first started brewing extract kits many years ago, I fermented all my beers at room temp with zero temp control and always thought it was "good enough", and therefore didn't see much of a reason to bother with temp control.
Once I finally decided to get serious about brewing and went AG and bought a chest freezer for ferm control, the difference was night and day. I felt like an idiot for doing it any other way. I don't know how I was deluding myself into drinking that estery, fusel laden crap I was making before. I pity my friends and family that were kind enough to drink it and say it was "really good" with a straight face.