marubozo

Recipes 

Unless you have a space in the house that keeps a regular ambient temp of 65 or lower you might as well look at doing the swamp cooler. Even if you find a relatively cool corner of the house at say, 70 this time of year your beer is probably going to ferment at 75+ which isn't ideal for most styles. So even if you can't find a cool corner of the house a cheap $5-$10 bucket, some free water and some ice for the first 5-7 days or so will likely yield the best results.

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On Deck: Scotch Ale, Pale Ale
Primary: Raspberry Melomel
Secondary: Cabernet Sauvignon
Kegged: RIS, Apfelwein, Cream Ale, Two-Hearted Clone
Bottled: Honey Blonde, Apfelwein

Breck09

Recipes 

Is this only needed for the first week of fermentation?

Yeah I think I am going to have to make one. Can't seem to find a spot cool enough. Guess I need to start saving some plastc bottles to make into ice bottles and try and perfect my temperature control method so I don't get too cold or let it get to warm while I am at work or asleep.

marubozo

Recipes 

Well, it's most crucial in the first week or so because that's when the active fermentation happens. And that's when off-flavors are largely produced. So if you can keep fermentation temps in check during the first week or so you've done your job and have minimized the possibility of a lot of esters and off flavors.

__________________
On Deck: Scotch Ale, Pale Ale
Primary: Raspberry Melomel
Secondary: Cabernet Sauvignon
Kegged: RIS, Apfelwein, Cream Ale, Two-Hearted Clone
Bottled: Honey Blonde, Apfelwein