My pipeline is filling up, and unfortunately my temperature controlled fermentation chamber is now acting as my kegerator for the time being. I brewed a hefeweizen this past weekend, which is fermenting in my basement around 68F ambient, and I'm looking for ideas on my next beer that don't require as much attention for fermentation temps.
What are your favorite recipes that you brew up and let fermentation free-ride with ambient temperature conditions?
My basement temp is consistently 66-69F, so I'm really not expecting too many wild swings, but I would still prefer to stick to something that won't have notable off-flavors from any elevated temperatures.
What are your favorite recipes that you brew up and let fermentation free-ride with ambient temperature conditions?
My basement temp is consistently 66-69F, so I'm really not expecting too many wild swings, but I would still prefer to stick to something that won't have notable off-flavors from any elevated temperatures.