Originally Posted by Hawaiibboy
For a cheap(er) way to keep your fermentation cool you could use a swamp cooler. The other option is to use a temp-controlled fermentation chamber. I have to deal with constant high temps in Hawaii so I went with a chest freezer off CL.
Your other option is to try out a saison yeast. I have heard of people here in Hawaii fermenting at rather high temps. If you could keep the house/room you are fermenting in at about 75-80 you should be fine. Might get some funky Belgian-ness, but that could turn out good!
Scored a garage fridge today! Brewed and ended up at 1.041 og.
The fridge is set at 61 degrees so hopefully I'll have bubbles tomorrow
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On draft: null
Coming soon: AHB session pale ale, dunkelweizen, rye blonde and oktoberfest