MiddleEarthBrewing
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- Oct 19, 2011
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So...I have been brewing for over a year now and for really the first time I am having a stretch of fermentation issues. During the summer the dark nook under my stairs is a perfect 68 degrees and we don't have any issues. Then this winter disaster struck! First, the room was to cold and fermentation stopped and the yeast crashed then a second brew was put into the boiler room where, every time I checked it came in at 68-70, turned my beer into a cider flavored mess. Now again, the temp has, as far as I can tell, stayed 68ish +3-5 degrees and the beer still has strong cider off notes.
How does anyone else regulate their fermentation temp?
Whats the best temps for others?
How does anyone else regulate their fermentation temp?
Whats the best temps for others?