Originally Posted by iamwhatiseem
ergo - why I said this forum probably saved my first batch. I indeed used the "swamp" method because I read it here. I ran across someone saying the fermentation temp. is best in the 60's...then I read another and another...I looked at the carboy...SH*T!!!...it was at 76 degrees...so I frantically searched on what to do. Thank Goodness it was early in the process.
I also steeped the grains when the water was already hot (150).
With this second batch (day 8 right now) I am following instructions from here.
That's how I learned it as well. However I did do a lot of research beforehand and knew about temperature control before my first batch. I think this is part of the fun though. Every beer has some way to be improved, some way to be different than the last.