I am a relatively new brewer with about 6 beers to my name so far. I have spent hours on this forum soaking up all the information I could gather. My main concern I have with my process right now is fermentation temperature control. My last few beers I have made have been decent, but not quite the flavor I was hopping for. My last brew was northern brewers caribou slobber extract kit, and the fermentation temperature varied between 72 degrees and 74. My house usually stays around that temp. Long story short, is this temperature too warm to ferment many ales of non Belgian variety? And if so are some good ways to control fermentation temp ( aside from a Johnson control refrigerator, I'm trying to avoid buying a 3rd refrigerator). What are everyone's preferred method of temp control?