roger_tucker
Well-Known Member
So I've been doing this for about 8 months or so and I've have have some pretty good success. I want to have GREAT success. So I want to refine my technique a little more. I think my cleanliness is pretty good and I'm patient. However, other than the fact that I know the room where I keep my carboys is around 70 degrees, I haven't been doing anything or really even paying attention to temperatures during fermentation. I know 70 is a few degrees on the high side for ales. So what are people doing to monitor and control fermentation temperatures? Are the temperature strips you can stick on the side of the carboy good enough? Does anyone have a system to control the temps automatically? (Preferably costing less than $100,000)