to the point that I should wait until fall to brew again?
I live in the South, and it’s starting to warm up. If this summer is anything like last, then there will be a lot of upper 90 and lower 100 degree days. I’m lucky to keep the house at 76-78 degrees during summer.
Another question is since it’s impossible to get to the desired fermantation temp of mid to lower 60s, should I just get a used chest freezer or just do the swamp cooler thing so I can probably ferment at 72-73 degrees. Will beer ferm. temps effect taste that much? I guess I’ve been reading this board too much. LOL
I’ve been impressed with the 8 beers that I’ve brewed so far, and would like to continue at the same quality, I just do not know the best route to take, if you know what I mean. Thanks.