Bluebane
Active Member
Hey guys, first time poster. My brother and I have done our first two batches (Pale Ale and a Ginger Lemongrass Hefeweizen) and our main problem seems to be that we can't hit the recommended fermentation temperatures - the recipes suggested holding the temperature of the carboy at 65 degrees, but even in our dark cool closet the temp is around 75 to 80 degrees. We don't have a cellar or extra fridge - any other tricks for how to cool a carboy?
Thanks! Looking forward to pick your collective brains as we keep this up.
Thanks! Looking forward to pick your collective brains as we keep this up.