homeslice
Well-Known Member
So my Belgium Dubbel is being fermented at around 70 most of the day and am trying to bump the degrees down just a few. What have you done to change the temp just the slightest wee bit???
Time for a cold water bath, methinks, if you really need to get the temp down. Though 70 is right around the average optimal fermentation temp if I remember right.
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