Laughing_Gnome_Invisible

Recipes 

It was getting too hot, so you had to act quickly to get it back down. That was right.
Now you need to find a way to stabilize it. Search this forum for "swamp cooler"

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Dwain

Recipes 

I've brewed in Texas for many years. Due to the ambient temp. the majority of the time, I've always brewed ale. For the first few years, there weren't any PC's much less internet forums so the only place to get info was a homebrew shop and usually, that was over the phone with someone you may or may not ever meet. In the summer, we brewed outside and put our fermenter in a non-air conditoned room by the garage. I'm sure that at night the temp was 80+ most of the time. And we walked to school in the snow, uphill both ways..... Seriously though, We made great beer. Yes temp. control is very important and will affect the taste. But, sanitation and proper boiling procedures are also very important. They were brewing beer for a couple of thousand years before temp. control was possible (not to mention understanding bacteria, yeast etc.). I just don't want you to get too strung out about too many factors at once. Document everything you do and that way you can repeat/omit things in a logical order. Now I'm hooked, I'll want a regular progress reoprt as well as a full taste report. Luck - Dwain

pilot45

Recipes 

Good points. I am going to look for "swamp cooler" now. I am also going to search craigslist for someone getting rid of a fridge on the cheap. My wife won't last too long when she sees the fermenter in there. As far as documenting a reports, will do. I've started a brew book with time, temp, ingredients, and whatever else I can document. That way I know where I was and where I am going. Once she is bottled and ready, I will certainly be back to report.
Cheers!