Bacchusuga
Well-Known Member
I just brewed my third batch yesterday and I keep reading more and more about how to improve my beer. I've read a lot about temperature control during fermentation and how different temperature work better for different yeasts. What are some tricks for temperature control? This time of year is tricky in Georgia. Some days the outside temp is up to 80+ and some days its mid 60s. I store my beer in the dining room in a plastic fermenter.