I do all my fermentation by manually controlling the tempuratures. Meaning I'll check the nighttime temps and leave it outdoors, or I'll put it in the garage, or the living room, or put ice packs, or use a seed warming mat to get the temperature I want. Since I usually do low alcohol beers, it isn't that long of a process and the first 80% of the flavors are created in the beginning for most Saccharomyces yeasts.
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