So...I have been brewing for over a year now and for really the first time I am having a stretch of fermentation issues. During the summer the dark nook under my stairs is a perfect 68 degrees and we don't have any issues. Then this winter disaster struck! First, the room was to cold and fermentation stopped and the yeast crashed then a second brew was put into the boiler room where, every time I checked it came in at 68-70, turned my beer into a cider flavored mess. Now again, the temp has, as far as I can tell, stayed 68ish +3-5 degrees and the beer still has strong cider off notes.
How does anyone else regulate their fermentation temp?
Whats the best temps for others?
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