If I put my ferment bucket in a wine cooling fridge and control the temp correctly, and then secondary in room temp in a coopers DIY bucket are there any issues. I am thinking going from mid 60's to mid 70's may be an issue. I'm trying to make this all work with my current equipment and can't spend any more cash on buckets and such. (read: wife is already pissed)
Anyway does anyone see a problem with this? Am I going to screw up something along the way?
Anyway does anyone see a problem with this? Am I going to screw up something along the way?