Hey Whitesoup,
I received some really good general advice on brewing from an assistant brewer that works part-time at a LHBS, couple years back... Some of it might help you too so I'll try to remember it and post below.
His Advice:
1) Brew With the Seasons! So for me where I live in Oregon, that means brew Lagers in the Winter. Regular ales normally fall, spring or early summer. California Common - short window during late fall and early spring. And apparently some Belgian yeasts like the warmer temps we would get in summer...styles like Saison. I've never brewed a Belgian style beer yet myself.
2) Controlling Fermentation Temperatures - Maintain Consistent Temp - is one of the most important things to do when trying to improve your quality of beer. (Much more important than doing all grain vs. extract...at the time I was still doing extract and fishing for the next step...).
3) A cheap trick to keep temps consistent - get a garbage can larger than your carboy or fermentation vessel. Put carboy with wort in and fill outside of carboy (in garbage can - think 33 gallon) with water. Cheap ways for those of us without refrigerator dedicated to fermentation, with special temperature controls, etc. (I ferment in an insulated garage area...helps to control temp swings).
4) To brew ale in winter, (when to cold) use fish tank heater to warm the water. Keeps it constantly at that warmer temperature...like for example 65 degrees Fahrenheit. Think I paid $30 for this fish tank heater.
You really want to try to keep the temperatures inside the ranges listed from the yeast companies' guides if possible... If you can't brew at proper temps, choose a different yeast so you are successful, and brew a style that fits the yeast. I use thermometer included in my hydrometer to measure water temp in garbage can placed next to fermentation vessel... Should be really close to that inside fermentation vessel. When not on road check temps morning and eve and record these.
You could test the temperature by putting water in the spare garbage can like this and measuring the temperature a couple of times per day over a week or so, and see what it is. Then hopefully find a beer style that can be fermented in that temperature range. You really want to follow the yeast company's "optimum temperature range", if possible.
Good Luck!
