Hey all. Hope everything is going well on the brewing front for everybody. I made my all centennial IPA last night and pitched at around 75F. My wort chiller wasn't getting it any lower so I said what the hell and pitched. I threw my fermentor into a swamp cooler with a few bottles of ice, wet t shirt around the fermentor and a fan blowing on it on its highest setting. The room that its in fluctuates from 74 - 77 during the day. Eventually, 2 hours after I had pitched I was able to get it down to 64 - 66 on my stick on fermentor thermometer. 7 hours later after I woke up, I found it had shot back up to 70 - 72. I knew that this would eventually happen without adding any new ice but didn't know it would that quickly. I guess my question is: Does anybody have any suggestions on how to keep it at a steady 64 - 66 for longer (I'm gone for 8 hours at a time most days)? I know this is a noob question but having just messed up my previous batch due to high temps really bothers me.
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