I recently discoverd that a batch of beer I brewed, fremented & bottled tasted of apples. I couldn't figure out why until John Palmer's book. So me questions. How much is a temp contoller?
Even as I ferment a stout, should I still worry about internal temp in the wort? It is hard controlling the temp right now. About 75° as I just discoverd me stout is a cool 64 -66° as it is 78° in my house. So maybe worry about high temp. But, still need a steady temp.
Even as I ferment a stout, should I still worry about internal temp in the wort? It is hard controlling the temp right now. About 75° as I just discoverd me stout is a cool 64 -66° as it is 78° in my house. So maybe worry about high temp. But, still need a steady temp.