craig maher
Well-Known Member
- Joined
- 11/9/06
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Adam
I do the same as paleman - always have at least 5 or 6 litres of chilled water to topoff with.
That way I normaly start at about 18 - 20 deg and can maintain that temp throughout the ferment.
I have an AG Pale Ale ticking over at 18 deg right now.
I do the same as paleman - always have at least 5 or 6 litres of chilled water to topoff with.
That way I normaly start at about 18 - 20 deg and can maintain that temp throughout the ferment.
I have an AG Pale Ale ticking over at 18 deg right now.