I haven't felt the need to upgrade my fermentation process as my beers are coming out pretty much as I'd expect for someone with my experience. However, I'd love to get some feedback on my fermentation. My cellar stays a consistent 63-65F. I chill my wort down to about 65F for my ales and then pitch. Through fermentation I've seen the temp on the strip go up to 67F, but never higher than that, though I know the internal could be higher. I haven't noticed any strong esters and the beer hasn't had any trouble reaching final gravity.
Does anybody else ferment out in the open in a basement? Seems to work, but I know a lot of people suggest getting better control over ferm temps. Should I be more concerned?
Does anybody else ferment out in the open in a basement? Seems to work, but I know a lot of people suggest getting better control over ferm temps. Should I be more concerned?