Blueberryspies
Active Member
I just started brewing this summer and I believe a lot of the off flavors I were because I couldn't ferment below a room temperature of 70 degrees. This winter with my house around 64 degrees I've had much better success.
So my plan for the warmer months was to place my fermenter in a big bucket with a water bath in order to keep the temperature in the lower sixties, at least for the first days of vigorous fermentation. Given my limited space and funds I don't see any other options. So does anyone think this will work well or have any advice?
Thanks
So my plan for the warmer months was to place my fermenter in a big bucket with a water bath in order to keep the temperature in the lower sixties, at least for the first days of vigorous fermentation. Given my limited space and funds I don't see any other options. So does anyone think this will work well or have any advice?
Thanks