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To get a consistent result, you must have fermentation temperature control. Ice buckets and such are too inconsistent in result. Easiest method is buy a used frig and plug it into a Johnson digital controller, which is available at Then tape the temperature probe to the side of the carboy and cover it with taped-on styrofoam, so you're getting the beer temp, not the fridge temp. With this method you can keep the temp constant during the entire period of fermentation. Then adjust upwards near end for diacetyl rest for a few days, then cold crash to drop out yeast and condition the beer (once fermentation is totally finished of course). See pics at for how it looks
Toggle Commented Jun 17, 2012 on on the bottling of my Hefewheaton at WWdN: In Exile
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Jun 17, 2012