rcd
Well-Known Member
My apartment stays kinda warm, so I've been using the wet towel + fan method to bring down the temp of my primary fermenter. Without it, the thermometer on the outside of the bucket says like 74-77, with the towel, it says 67-68. Adding +3/5 to the inside, i guess that means its fermenting at around 70-72... thats good i think.
My question is, after I rack to the secondary (or sometimes, leave in the primary for an extra week or two), how much does the temperature matter in terms of flavor? should i still be cooling it down with towel + fan, or can i let it go at room temp now?
i've not tasted any batches since i started the fan method, but everything i've done to date without it has been too banana/medicinal, so i definitely want to avoid that.
My question is, after I rack to the secondary (or sometimes, leave in the primary for an extra week or two), how much does the temperature matter in terms of flavor? should i still be cooling it down with towel + fan, or can i let it go at room temp now?
i've not tasted any batches since i started the fan method, but everything i've done to date without it has been too banana/medicinal, so i definitely want to avoid that.