Might seem like a dumb question but my basement is a steady 63-65F. Trying to brew belgian styles which commonly ask for starting ferm temps of 60-65, with a slow upward progression (a degree per day etc). So I cool the wort to 64F and pitch, and planned to leave it alone in the basement, on a concrete floor, thinking the relative coolness of the basement and the floor acting as a heat sink, both will hamper the yeasts natural rise upwards in temp.
It doesnt happen like that; the yeast make a quick rise in a day or less to the mid seventies temp. I know I need to set some cooling action on it, that I can control, and I do have a chest freezer connected to an inkbird controller. However, thats usually used to cold crash and lager in the 50s. I cant imagine the freezer "cooling" anything at as high a temp as 65-75. Can that even be done?
Im curious what methods you guys use to CONTROL the ferm temp, as it climbs?