I'm not good with 'Search' so I'll ask here. What is the technique used to keep wort cool during fermentation on hot days without refrigeration? On hot days in PA the basement hangs around 73-74 degrees. (winter is ideal in the mid 60's) I have a large plastic bucket just purchased from Lowes and set my fermentation bucket in it with tap water. Do you wrap the bucket with a towel and leave it rest in the water to wick water with a fan blowing on it? Any other better techniques?