Seattle vs Charleston- IPA Temp
I just moved to Charleston from Seattle and it's hot as hell down here. I used to brew good IPAs in my garage in Seattle, year round, no problem. I'm afraid to try it here, with the heat.
Do I need to buy something to keep my brew at 60-70 degrees while it ferments? Can a cheap fridge keep it at that temp while the rest of the garage is on fire? What happens if I try to ferment it at really hot temps?
Any tips or tricks are welcome! Thanks.
Drinking: Apfelwein, Double Winter IPA, BlackDog IPA
Primary2: Hard Cranberry Cider
Secondary: British IPA
Growlers: Lemonchello and Orangechello