h-bar
Well-Known Member
Just some background: I live in Arizona, and I am a student. Summers are pretty harsh temperature wise, and I can't afford a second fridge for brewing at the moment. I get about 75 degrees at best. That being said, I haven't noticed that my summer beers have any of the horrendous off-flavors that supposedly appear above 70 degrees, and I've liked everything I've made.
Then again, maybe my beers would be tons better if the temperature were kept lower. I do have a cooler that would fit my carboy. I understand that the temperature is controlled by adding ice to water in the cooler. How easy and effective is this technique? I could easily see myself adding too much ice, not adding enough, and obsessing about it to no end. I could also see the ice melting during the day when I'm out, and the temperature going right back to room temp. Is there a fool-proof and stress-free way to do this?
Then again, maybe my beers would be tons better if the temperature were kept lower. I do have a cooler that would fit my carboy. I understand that the temperature is controlled by adding ice to water in the cooler. How easy and effective is this technique? I could easily see myself adding too much ice, not adding enough, and obsessing about it to no end. I could also see the ice melting during the day when I'm out, and the temperature going right back to room temp. Is there a fool-proof and stress-free way to do this?