can someone explain to me exactly what this does and how to do it (or a good way to as i am sure there are numerous methods.) I understand the concept, what temps are we talking? for what period of time. I ferment in basement which is in 60's, I could move my beer outside in the shed to get to lower temps. If I do that, will the wort still be warmer in the fermentor? And if so how much warmer as fermentation would have subsided at that point.
I have not experienced any ill effects in my brews thus far.
I have not experienced any ill effects in my brews thus far.