Originally Posted by rhinofarts
Before this I been using a heating belt and my temps were up and down like a jockey's balls.
Will this definatly impove my beer. I am no expert but it seems already to be a much more controlled balanced fermentation.
I actually did the LOL thing at the jockey comment. I never heard that expression before, and now I have a new phrase to share with random people. Usually my kids get the bulk of my sophomoric humor. They've both perfected the "eye roll" but they do laugh.
I keep my temperatures stable throughout their time in the fermenter, bringing them up just a couple of degrees at the end of fermentation. I like to ferment at the low-mid range of the yeast strains' fermentation temperatures and then finish it at the mid-upper range at the very end.