yourhuckleberry
Member
Hello, I'm new to homebrewing and new to this forum. You can check out my first brew, an all-grain Bee Cave Brewery Kolsch, here.
I live in Montreal and it gets quite cold here in the winter and hot in the summer.
Right now my fermentation room is at around 59-60 degrees F which I think is more or less okay for the style. During the most active part of the ferment, when there was a large Krausen, the temp next to the carboy was ~64 F. Now it is 60 F.
I know for the summer I will probably need to look at a "Son of Fermentation Chamber" or keezer if I want to continue to brew.
But for now, in the winter do you think I should be looking at actively controlling the heat of the fermentation with a heating pad and a temperature controller?
Or is it enough to just insulate the carboy very well and let the yeasts regulate their own temperature.
I live in Montreal and it gets quite cold here in the winter and hot in the summer.
Right now my fermentation room is at around 59-60 degrees F which I think is more or less okay for the style. During the most active part of the ferment, when there was a large Krausen, the temp next to the carboy was ~64 F. Now it is 60 F.
I know for the summer I will probably need to look at a "Son of Fermentation Chamber" or keezer if I want to continue to brew.
But for now, in the winter do you think I should be looking at actively controlling the heat of the fermentation with a heating pad and a temperature controller?
Or is it enough to just insulate the carboy very well and let the yeasts regulate their own temperature.