You guys are excellent. Thanks for all the responses. Very informative. Having brewed only 10 batches, I've adopted Jamil's theory of pitching significantly more yeast than is recommended for beginners. The difference between my first three beers (temp control issues and small amounts of yeast) to fermenting in an externally controlled wine refridgerator with LOTS of yeast has made a world of difference.
Topic: High Fermentation Temp Question (Read 9841 times)
