After many years of brewing I have finally gathered up the equipment to control fermenation temps, now that I can control them I need to know how I should control them.
I have probably brewed 50 batches of beer with no temperature control, sometimes I used ice but most of the time I relied on the weatherman to let me know when we might have a couple of cool days to brew and off I went hoping the beer didn't ferment to warm and give me off flavors. In the winter I used a coat to make sure the beer didn't get too cold.
I know that each yeast has a temperture range, in the past I usually just looked at the high and hoped to stay under or close. Now that I have temperature control how do I know where to set the temp within the suggested range? During fermentation is it set it and forget it or do I change temp during fermenation?
Thanks for the help.
I have probably brewed 50 batches of beer with no temperature control, sometimes I used ice but most of the time I relied on the weatherman to let me know when we might have a couple of cool days to brew and off I went hoping the beer didn't ferment to warm and give me off flavors. In the winter I used a coat to make sure the beer didn't get too cold.
I know that each yeast has a temperture range, in the past I usually just looked at the high and hoped to stay under or close. Now that I have temperature control how do I know where to set the temp within the suggested range? During fermentation is it set it and forget it or do I change temp during fermenation?
Thanks for the help.