Hey Guys,
I just started my third batch - a selection international barolo. I'm really looking forward to it but i had a quick question about temperature. With my other two kits i used a brew belt to combat the rough Michigan weather. I found that with the brew belt on the primary, the temp was a steady 75-77 degrees. Without it, it dropped to 63 degrees. This really sped up the fermentation time (2-3 days in the primary until the appropriate sg was reached). In the secondary, since the brew belt cannot be used on glass, this was even more of a problem maintaining adequate temp. Any ideas on how to solve the problem of keeping temp at 65-75 degrees in primary (and even more so in the carboy) without freezing or burning my little yeasties to death?
I just started my third batch - a selection international barolo. I'm really looking forward to it but i had a quick question about temperature. With my other two kits i used a brew belt to combat the rough Michigan weather. I found that with the brew belt on the primary, the temp was a steady 75-77 degrees. Without it, it dropped to 63 degrees. This really sped up the fermentation time (2-3 days in the primary until the appropriate sg was reached). In the secondary, since the brew belt cannot be used on glass, this was even more of a problem maintaining adequate temp. Any ideas on how to solve the problem of keeping temp at 65-75 degrees in primary (and even more so in the carboy) without freezing or burning my little yeasties to death?