Diesel48
Well-Known Member
How long do I really need to control my fermentation temperatures? The reason I ask is that I can fit two carboy's in my chamber. However since they are a week apart the new carboy will need a much lower temperature to keep the active fermentation temp down. Should I remove the first carboy and put it back in after a week or is all right to get cold for a week and then ramp back up. Last night I pulled the carboy that is done with active (7 days) fermentation and put it down stairs. I put my new batch in the chamber because I know the freezer will drop down to around 52 or so during the active stage.