I ferment in the tub...the well water keeps it at around 67-68 degrees, and it's made a big difference between now and what I used to ferment at (~74!) All the carboys in there now have completed fermenting. Is there any problem with moving them to normal house temps (~74-76), until I can rack them?
I'm looking at doing a keezer for lagering, storage, & cold crashing. I've never had a chest freezer, so do they allow you adequate temperature control, or do I need on of those power modules that turns it off and on to maintain a temp?
I'm looking at doing a keezer for lagering, storage, & cold crashing. I've never had a chest freezer, so do they allow you adequate temperature control, or do I need on of those power modules that turns it off and on to maintain a temp?