I am also having a hard time keeping my fermentation temperatures down. I did ok with the primary, and the majority of the fermentation is complete, but now the temps are creeping up into the 74-75 range.
How does this affect my beer thats in the secondary assuming the fermentation really is done? Do i need to take drastic measure to keep it down around 70? (im using White Labs 001 68-73°F)
How does this affect my beer thats in the secondary assuming the fermentation really is done? Do i need to take drastic measure to keep it down around 70? (im using White Labs 001 68-73°F)