Has anyone ever done this? If so how did it turn out?
I made a 5 gal batch of Biermuncher's Blue Moon. Last time I let my temps get way out of control. I'm hoping to pull off a tart, spicy Belgian flavor from these guys. Using a swamp cooler, I started off at 72 for the first day, made it down to 68 on the second, now i'm letting it rest a 65-ish. It's still bubbling away, that's always a plus.
Anyway I was just wondering if anybody has had good experience with these temps. Or bad?
I made a 5 gal batch of Biermuncher's Blue Moon. Last time I let my temps get way out of control. I'm hoping to pull off a tart, spicy Belgian flavor from these guys. Using a swamp cooler, I started off at 72 for the first day, made it down to 68 on the second, now i'm letting it rest a 65-ish. It's still bubbling away, that's always a plus.
Anyway I was just wondering if anybody has had good experience with these temps. Or bad?
