JoMarky
Well-Known Member
So after brewing the whole summer at 75* I decided to convert my omaha steaks styrofoam cooler into a fermentation chamber. Cut a hole in the lid for the carboy to pop out of and BAM, i was done. So after testing it all day today 1 frozen 24oz bottle keeps it at 55* for about 5 hours. I have a bavarian weizen in there now that i'd rather have in the 60's to get some more esters out of the yeast. Any thoughts on how to maintain a higher temp?