Catfish1320
Well-Known Member
Are the high temps caused by the fermentation itself ever taken into consideration? For instance, I have a beer fermenting in a room that has varied 65-67 however, shot with a heat gun, the Carboy is at 78*. It's in strong ferment mode 2nd day. But it's still temp. Just wondering if this is the norm or do I have to ferment at lower ambient temps?