jmp138
Well-Known Member
So I live in an apartment and I've gotten to the point where I pretty well always have two batches going. I think I am having an issue with my fermentation temperature being a little too high. I'm consistently fermenting around 70 degree room temperature. That best that I have been able to do is place them in a closed dark closet.
I'm getting some off flavors and I'm wondering if theres a way to better control my fermentation temps that won't break the bank. Some batches I'm hoping to do soon call for fermentation around 60 degrees. Anyone got an idea.
I'm getting some off flavors and I'm wondering if theres a way to better control my fermentation temps that won't break the bank. Some batches I'm hoping to do soon call for fermentation around 60 degrees. Anyone got an idea.