DiamondBuch
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- Oct 5, 2016
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My basement in here in Wisconsin can get somewhat cold during the early fall. I scored a heat wrap with temp gauge. Well, I keep it at around 76-78 depending on conditions. My latest batch has been fermenting for 3 days. Has sort of an off smell and the scoby which was a fresh peel off is forming a brownish bubbly layer on top. I wonder if the temp is too high, I lowered it for the remainder of the ferment to see if it normalizes. Any issues with heating, even in the safe temp zone other than a quicker ferment time?
