I wasn't planning on having to ferment in my fridge, let alone battle mosquitoes during mid-march, but evidently high 70's and low 80's are here to stay for a while in Michigan.
I have a ranco 2 stage and a ferm wrap, and my 80/- is getting warmer than I wanted, although it is conveniently at day 5 and while i was planning on a diacetly rest I don't want it going above 69 or 70 (65 is the desired ferm temp for this recipe, i was going to bump it to 68 for the d-rest) So...I need to chuck the whole works in the fridge and I'm unsure what I need to set my heat, cool and buffer numbers at to hold at 68. Thanks in advance