stirge said:I'm down in the Key Largo, I know it's not Miami but rather close.
frothdaddy said:I'm in Miami. I've tried a two different methods:
1. Put the carboy in a tub of water with 2 frozen 2 liter bottles (and two more in the freezer) swap the bottles from the freezer to the water every day. This is a bit of a hassle, but it works. Throwing a wet towel over it can work, too.
2. Now, my freezer is a bit smaller, so I can't use up half of it with bottles of ice. So, I now choose my yeast wisely (some are more heat tolerant than others), and keep the A/C in my house down to 70 during the first week or so of fermentation when the fermentation temp makes the most difference. It drives my wife crazy, but it works. (I have a small house, and a very efficient new A/C, so it's not too bad with the increased electric consumption.) I still ferment on the high side of the temperature spectrum, but short of turning my garage into a fermentation chamber, it's really the only option.
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