I've been thinking about trying a few recipes that require that kind of temp while fermenting (Anchor Steam clone).
So, how do you guys regulate that kind of temperature?
I guess the easy answer is a cool basement with a heat collar (if necessary).
But what if you're a NYC apartment dweller? Or you do have a basement (folks house) that isn't that cold? Any tips/links? Is a fridge the only way?
So, how do you guys regulate that kind of temperature?
I guess the easy answer is a cool basement with a heat collar (if necessary).
But what if you're a NYC apartment dweller? Or you do have a basement (folks house) that isn't that cold? Any tips/links? Is a fridge the only way?