Hey everyone,
So call me crazy but I don't currently have the time or capital to outfit an old mini fridge into a ferm chamber (I'd need to extend the fridge and get a temp control unit, not rocket science but a small investment none the less for later). In the meantime id like to brew something tolerable at an ambient of 78f.
So that leaves Belgian and wild yeasts I believe. I'd appreciate any advice!
So call me crazy but I don't currently have the time or capital to outfit an old mini fridge into a ferm chamber (I'd need to extend the fridge and get a temp control unit, not rocket science but a small investment none the less for later). In the meantime id like to brew something tolerable at an ambient of 78f.
So that leaves Belgian and wild yeasts I believe. I'd appreciate any advice!