what is the most economical and effictive way to control temps during fermentation? I know lots of folks use old fridges or freezers with a temp controller. but does anyone place their carboys in a water bath (not swamp cooler) to maintain temps?
am courious as I feel that because your using the same medium, liquid, that it would better hold temps and have more control compared to using air to cool or warm the wort.
maybe I am just buzzed but am courious what you all think
am courious as I feel that because your using the same medium, liquid, that it would better hold temps and have more control compared to using air to cool or warm the wort.
maybe I am just buzzed but am courious what you all think