Hey guys, this is my first post here though I've been lurking for awhile now.
Been brewing for about 2.5 years, and been running my own BIAB system for a little over a year.
I'm looking for ways to improve my beer that will make the most impact for my buck/time spent.
From what I read, the first couple things to get under tighter control is pitching enough healthy yeast, and controlled fermentation temp. While I've started using starters and plan to start harvesting yeast from my previous brews as well, I haven't done anything for ferm temp except putting the carboy in a cabinet that i know the ambient temp to be kept right around 70 degrees F.
My basement stays at between 59-63 degrees F year-round, so I guess my question is: can I use a reasonably inexpensive carboy wrap/temp controller combo to keep my ferm temp in the 66-68 degrees F range without investing more in a ferm chamber or fridge? Will the ambient temp keep the wort cool enough as it ferments?
Thanks for any help!
Been brewing for about 2.5 years, and been running my own BIAB system for a little over a year.
I'm looking for ways to improve my beer that will make the most impact for my buck/time spent.
From what I read, the first couple things to get under tighter control is pitching enough healthy yeast, and controlled fermentation temp. While I've started using starters and plan to start harvesting yeast from my previous brews as well, I haven't done anything for ferm temp except putting the carboy in a cabinet that i know the ambient temp to be kept right around 70 degrees F.
My basement stays at between 59-63 degrees F year-round, so I guess my question is: can I use a reasonably inexpensive carboy wrap/temp controller combo to keep my ferm temp in the 66-68 degrees F range without investing more in a ferm chamber or fridge? Will the ambient temp keep the wort cool enough as it ferments?
Thanks for any help!