I've been brewing for about 2 years with pretty consistent success and have never worried much about temperature. Basically, I keep my house at 66 degrees (F) when brewing. However, the thermometer on my carboy always reads 76 - 78 during the first day of fermentation for an ale and usually drops down to 70-72 by the 2nd and 3rd day. I'd like to take a more active approach in managing my temperature, but I'm not sure how. I'm guessing that I need to manage the temp on the carboy and not the room temperature of my house, correct? For example, if the yeast says 57-75 degrees, this is the temperature range I need to maintain on the carboy thermometer and not my room temperature? Can anyone recommend a good approach? I've read a few threads about using a tub of water. Can anyone comment?
Thanks,
emu
Thanks,
emu