« on: February 25, 2016, 07:19:25 AM »
I agree that temp is number one, but a close second is pH, so if you can monitor pH, and adjust as necessary, your beers will improve greatly.
Over the last three or four years I have used a fridge, I have noticed a big increase for most beers through temp control. Even if I've been fuzzy about the narrow range, keeping temps within the mid-60s is a big improvement over letting them swing way up and down, and my favorite Common went way up in quality once I was able to drop and hold it to mid-50s after the first 7-10 days, per the recipe. It sounds as if water adjustments and mash pH are logical next steps, particularly given that water sources in California can vary so much due to the drought. Just not quite there yet... more gear, more consumables, etc. Not so much a cost issue as just... more to learn, think about, do. Using filtered or spring water with a pinch of Campden has been my go-to, and anything else is... more.