So ... my first post will be winning the HomeBrewTalk 2013 Giveaway.
Here's my second:
I recently switched to All-Grain Brewing, and there's no going back. Love not using the syrup. And with having a couple beers during the brew day, extending it from a couple hours to 5+ doesn't break my heart at all...
For Christmas I got a Ranco Temp Controller, and my next purchase will be a chest freezer to use as a Fermentation Chamber. I'm thinking a Haier $175 7.1 cu ft from Costco. Holds 2 Carboys, should be good.
1. If I put it in a cold room - like my basement, how do I keep it WARM if it's below the Ale Fermentation Temps I'm shooting for? The area I was thinking of putting it in is in the mid 60's.
2. Or do people primarily just use these for lagering? I would think even Ale's would benefit from exact consistent temperatures.
3. Also, How much difference will this temp control really make? I already think my beer is better than store-bought (bias!), will I really see noticeable differences?
I love this site, and the answers the experts here provide!