Hey all.
I'm Rick and I'm from Westchester, NY. I'm mostly a lurker but figured it was time to post. I have brewed two batches so far. The first batch, an English Pale Ale, I just bottled today. The second is a Dark Cherry Stout, and that was just racked to secondary today.
I fear the 1st batch will be undrinkable because it fermented too hot. It was between 75-78 Degrees. I found some useful info here about wrapping a wet towel around the fermenter to keep the temps down. Well the second batch I used the towel trick and I keep the tub of water cool by rotating bottles of ice, and it happily ferments around 68 Degrees. So I really just wanted to thank you for all the useful info that it here.
P.S. Anyone from the lower Westchester area know of a good LHBS nearby?
I'm Rick and I'm from Westchester, NY. I'm mostly a lurker but figured it was time to post. I have brewed two batches so far. The first batch, an English Pale Ale, I just bottled today. The second is a Dark Cherry Stout, and that was just racked to secondary today.
I fear the 1st batch will be undrinkable because it fermented too hot. It was between 75-78 Degrees. I found some useful info here about wrapping a wet towel around the fermenter to keep the temps down. Well the second batch I used the towel trick and I keep the tub of water cool by rotating bottles of ice, and it happily ferments around 68 Degrees. So I really just wanted to thank you for all the useful info that it here.
P.S. Anyone from the lower Westchester area know of a good LHBS nearby?