Just looking to hear some of your thoughts on temperature control. I am not looking really at lagering techniques, per se. More, about your thoughts on fermenting. I am on my 6th batch and just keep it hidden in a dark closet. Probably not exactly the ideal temp for fermenting some beers (I would imagine it is right around 70 deg).
As I learn more about different controls, I was wondering wht you all do. I have seen/heard on these boards that guys put their fermentors in tubs to regulate temp. Anyone care to elaborate?
As I learn more about different controls, I was wondering wht you all do. I have seen/heard on these boards that guys put their fermentors in tubs to regulate temp. Anyone care to elaborate?