I am thinking about my next brew, and how to keep the temperature constant during the fermentation stage. Would an imersion heater similar to those use for keeping aquairiums at the reight temp, submerged in the brew be a good idea? Has anyone tried this and found it to be successful? Please let me know. Thanks.
Relax, and trust the yeast to do their job, it's the one thing they are really good at!
Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty
"It's just like anything else"
"It's not rocket science"
Temperature Control
Linear Mode
