Originally Posted by GroosBrewz
I had that problem this weekend.. My hefe fermented for 3 days at about 72-73.. I just did the wet t-shirt trick and the temp is holding steady at about 68. I think that 75 is definitely a little warm, but your beer isn't ruined. It will just be a little different. Some yeasts handle the temps better than others. What kind of yeast did you pitch?
White Labs California Ale
I just placed it in one of those thermo packs I mentioned with some two-zip locks full of ice on both sides. I am going to let the temp in the thermo pack drop and remove the ice.
Turns out the idea wont work, because its really not a tub, but a shower with high sides. The grouting is getting really old and funky, so letting it soak all day is not a good idea.
I have made a few brews with my buddy and every time we left the brews in the garage. Consequently, they always had a weird cider taste, which I believe is due to high fermenting temperatures. I really want to avoid that, because I think this current recipe is pretty killer.
Sorry, one more question. Are those sticks on thermometers very accurate? Is there a rule of thumb for the temperature difference between the actual fermenting beer and the outside temperature reading?