I'm about to start a white labs english ale based bitter, and having no basement and being located in Georgia during the late spring I have no area in my house that goes below 70-72 average. The bottle says 66-68 is ideal for this yeast.
What should I do? Can I just leave it, anyone got any ingenious workarounds either DIY or chemical?
What should I do? Can I just leave it, anyone got any ingenious workarounds either DIY or chemical?