Any home brewers out there?

[AKScott]

I'm doing a German weizenbier so my fermentation temp is about 72 Fahrenheit to bring out banana notes. I'll update on my first batch soon!

Monitoring your fermentation temperature is important, good show.

Controlling your fermentation temp to a target range gets to be quite a chore sometimes.

I, along with many other homebrewers, try to ferment my pale ales between 60-65°F. Time to start thinking about your upcoming water bath build...