I'm still new to brewing, and I'm trying to learn more about controlling temps during fermentation. I live in the south, so it's HOT. My home gets up to around 75 degrees during the day, and 72 or so at night. I've got 6 gallon carboys and a few buckets.. What is the best way to stabilize my temps that won't break the bank? Any help would be appreciated!
Travis
Travis