I brewed a variation of Sacred Summit Ale that i found on the forum.
It's been a really hot summer and I've struggled to keep fermentation temps down.
My beer has been fermenting at around 24 Celcius (75 F) for the last 2 weeks. Give or take a few degrees. It's been in a big bucket of water with a towel and ice packs. (it even went up to 26C / 78.8F at times)
anyway - i decided it was time to go and get some more gear. So i'm picking up a small fridge and temp controller later today.
What would be best from here?
I will be able to control the temp down to about 3 degrees celcius (if i want to cold crash it). I forgot to add irish moss, so i thought cold crashing would help it clear.
Also - my last beer had quite a lot of hops floating around in the bottles, so i was thinking of running it through a sieve while moving it to a secondary.
Tomorrow will be 2 weeks in the primary.
What would you suggest i do from here?