Less than breaking your bankroll on a temperature control conical fermenter... what methods have you developed to keep your fermentation temperature under control?
I live in Idaho, which is known for its dramatic weather (believe it or not). Yesterday was 30 below normal. Even though we have some famous local hop strains, I find it hard to brew with our dynamic weather changes.
My brew buddy decided to trade hobbies as an aquarium expert, which made me mad, but after awhile we learned off a couple of things. First and formost was the dynamics of water. Second was pH and temps. He suggested that I get a larger container to submerse my carboy into and use an aquarium heater to maintain heat (in an Air Conditioned Room). This works great, since the water will buffer dramatic temperature changes.
The downfall is a lot of more liquid/weight per fermentation vessell, not to mention that I now handle heavy, wet, carboys
Just thought I would like to hear what others do to tame their temperatures. And further more..., what accuracy you can hold.