I have been able to keep my fermenting buckets/carboys in a room that is in the range of temps that a recipe will call for, but was wondering if it is a good idea to try to compensate for the temp increase due to fermentation, and try to keep the wort in the range called for instead of the bucket?
My last pale ale called for 68-72* for fermentation, and I had it in a room that was a steady 71* but the wort temp was 79-81* for the first few days, should I have had it in a cooler room?
My last pale ale called for 68-72* for fermentation, and I had it in a room that was a steady 71* but the wort temp was 79-81* for the first few days, should I have had it in a cooler room?
