Whole hops. There is a lot of foam and stuff in the primary now sitting atop the beer- can I expect the hops the sink thru this and if not does it matter.?
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I tend to keep my house cool during the winter so my SOP is to use the fermwrap, a glass carboy, carboy cap with a thermowell and a digital temp controller. It works great!
What they ^ said.
That's pretty darn good temp control. Beer temps 6-8 degrees above ambient are not uncommon. Shoot for controlled temps in the low to mid 60's for most ale yeasts(there are exceptions) and you'll be golden. Good luck.
Thanks for all the pointers. Is that advice meant to disregard "ideal temps" posted on yeast packages? The last time I had temps go a little low (unintentional) down to the low 60s I ended up with banana beer (damn near undrinkable). Not sure if that relates to the low temp or not but some said it could have been. My brief research has suggested otherwise, in that more banana-like tones will be more common at HIGHER temps.
What temp did you ferment at?