RickyLopez
Well-Known Member
I'm a relatively new brewer, and have just been using a dark cupboard at home that stays in the 60s low 70s pretty much all the time. I've brewed only ales for this reason. The more I brew, I do find that temp has a lot to do with the end result, and want to gain more control over it. I see a lot of people posting about making slight changes of even a few degrees depending on the stage of fermentation. At this point, I have no idea how to get it from 62f to 65f... Or even referring specifically to Belgians, where I hear people talk about going into the high 70s and 80s!?!? Please.... Help me out with some wisdom on co trolling temps down to be able to adjust by a few degrees from low lager temps to high Belgian temps.