I started a batch of Warstiener Sunday using wy2308. Today I check it and my fermentation chamber fridge has given up the ghost. The batch is at 52 degs. now and on the rise. Any thoughts on how I can control the temp and save this batch. thanks
I use a large rubbermaid bin, fill it with water and keep a frozen half-gallon bottle of ice in it. I keep my floating thermometer in it to keep track of the temps. For most of my ales, which I ferment at 60 - 62, I only need swap out the ice bottles once a day. If I were brewing a lager, I would probably start with three ice bottles.