Whisky River
Well-Known Member
Having precise fermentation temperature control has been a huge benefit for my brewing and I love the ability to dial in my ferm temps to within a half a degree. But after a batch has been in the fermenter for a few weeks, every time I walk past it I feel like it’s wasteful to keep running the chiller 24/7 every day until I package at week 3-4.
I have read “most” of the benefits of good temp control happen in the first few days but does anyone just shut off their chiller after a week or so and let the fermenter rise to room temp?
I have read “most” of the benefits of good temp control happen in the first few days but does anyone just shut off their chiller after a week or so and let the fermenter rise to room temp?