I was doing some reading in my last BYO magazine, and read about under/over pitching. Has anyone here used their pitch rate to compensate for the lack of temperature control?
My brewing quarters are set up in an apartment, so space is limited and sadly the best form of cooling I have available is the wet t-shirt method. During the upcoming summer months, if I'm not closely watching my thermometer it can get up to around 80 degrees in the small second bedroom where I ferment and condition.
I was hoping that if I increase my pitching rate, it would result in a much cleaner tasting product (considering the yeast won't go through their full cycle, producing less esters) as if it was fermented at a lower temperature...
Just a thought, I was wondering if there was any validity to it. Thanks.