Fairly new to the game and have a question about temperature control during fermentation.
Currently ferment in a mud room just off of the kitchen. Room is full of windows and my current set-up has my primary fermenter sitting 10 inches from the westward facing window. In all honesty, I am thankful for the space that the girlfriend gives me to store the stuff, so moving it, at least at this point, is not an option. The room is drafty and has a dog door in it, so there is constant air moving in and out of the room and I would guess that the temperature in the room might fluctuate a full 10 degrees from the cool nights to the warmer afternoons.
I have brewed a very good IPA and an American Wheat (for the girlfriend). Both beers were fermented in this position, with a heavy towel wrapped around the bucket.
My question is this: with the fluctuation in temperature that is seen near this window, should I be looking into some sort of temperature control for the fermenter? If so, what would you recommend that wont cost me a fortune?
Currently ferment in a mud room just off of the kitchen. Room is full of windows and my current set-up has my primary fermenter sitting 10 inches from the westward facing window. In all honesty, I am thankful for the space that the girlfriend gives me to store the stuff, so moving it, at least at this point, is not an option. The room is drafty and has a dog door in it, so there is constant air moving in and out of the room and I would guess that the temperature in the room might fluctuate a full 10 degrees from the cool nights to the warmer afternoons.
I have brewed a very good IPA and an American Wheat (for the girlfriend). Both beers were fermented in this position, with a heavy towel wrapped around the bucket.
My question is this: with the fluctuation in temperature that is seen near this window, should I be looking into some sort of temperature control for the fermenter? If so, what would you recommend that wont cost me a fortune?