Right now my fermenters are 11 degrees above the ambient air temperature.
Beyond all the other BS that went wrong on this beer, I am now dealing with this. I'm using Nottingham Yeast and I know I'll probably have some off flavors (or pretty much guaranteed off flavors).
Here's the question, apart from a fridge what's a great way of bringing down the temp?
Also, is there anything else I can expect from fermenting 11 degrees above the suggested fermentation temp?
Thanks for any advice, I really appreciate it.