BernardSmith
Senior Member
Just reading this thread... and it strikes me that Rampage4all is really fermenting at a relatively high temperature. I may be mistaken but I tend to think that when you ferment in the 70's you are likely inviting fusels and stressing the yeast. I try to ferment around 60- 65 but I also try to avoid using champagne yeast which is like using a sledge hammer to split open a pistachio. It'll do the job... but there are so many other better tools around...