I stopped worrying about fermentation temperature control after reading all those brulosophy experiments. In fact, I've stopped caring about most things that used to be brewing doctrine. I now underpitch, pitch warm, ferment warm, don't worry about aerating too much, do no chill, splash the beer around as much as I want, and also make sure to transfer tons of trub over into the keg, cause the gelatin will make it nice and shiny anyways. The only thing I do worry about is water chemistry, but I'm lucky with the water here, so I only have to add certain amounts of calcium chloride and gypsum to the water. I don't worry about using a hydrometer, cause there's really no point anyways (even though that's not been an exbeeriment yet, I'm sure it's soon to come). I also stopped using a lid on my bucket so I can see when the krausen finally drops, that way I can be sure to keg it right when it's finished.
Oh and I turn my lagers around super quickly as well. I'm putting out beers so quickly I almost can't keep up... Almost.
Thanks Marshall for helping me realize that not much matters in homebrewing, it will still make beer in the end!
