I am limited in the space where I can ferment. Which is to say I was granted the bottom of a small linen closet. It stays a nice, consistent 66 or so, which is mostly fine, except for the first few days of fermentation.
I know the standard cooling practice is to put the fermenter in a big bucket of water, but I don't really have the space. Have any of you found success with other techniques?
I know the standard cooling practice is to put the fermenter in a big bucket of water, but I don't really have the space. Have any of you found success with other techniques?