I plan to make all the beginning recipes from Brewing Classic Styles - after I buy a chest freezer and temp control.
The book is quite particular regarding the fermentation temp for each recipe so I want to make sure I do it right.
My question: if the recipe states it as 67 degrees, does that mean to simply set the temp for the temp control at 67 and leave it alone? Or do I need to monitor the temp of the actual fermenter and maintain it to 67 degrees?
Thanks!
The book is quite particular regarding the fermentation temp for each recipe so I want to make sure I do it right.
My question: if the recipe states it as 67 degrees, does that mean to simply set the temp for the temp control at 67 and leave it alone? Or do I need to monitor the temp of the actual fermenter and maintain it to 67 degrees?
Thanks!