For the first time since the summer temps hit us, I think I've controlled my fermentation temperatures. TY to all the folks that posted notes and plans on swamp coolers and the like.
I've held cooler and wort temperatures to 63-67 for the entire fermentation time, and have reached my final gravity - should I raise the temps to low - mid 70's to aid the yeast in their clean up?
Brewing Calendar: http://ical.me.com/ixanadu/Brewing%20Cal
1-2: Biermunchers Blue Balls 10 gal batch
3: Dunkel from "Brewing Classic Styles"
4: Hefeweizen BYOB Paulner clone
5: Biermunchers Centennial Blonde
Cold Crashing: Biermunchers Tits up IPA
On Tap: American Wheat, Dunkel (wlp380), Chocolate Stout, Biermuncher OctoberFast.