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48 hours into ferment. Fermenter temperature is 73°F. Should I cool it?

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Top Questions

48 hours into ferment. Fermenter temperature is 73°F. Should I cool it?

Stuck ferment - gingerbeer - or just strange yeast?

Wine fermentation containers and headspace

Sour tasting cider with bits floating on top

Lowering Est FG before Brew

How careless do I need to be to make poisonous, yet drinkable, beer?

Impact of different gravities for the same ABV

Grainfather Glycol Chiller

Can cider ferment in under a week?

How can I rebottle my kombucha without losing carbonation?

Beer fermentation runs real warm and dropped gravity real fast

Low attenuation beer good enough for bottling

Any supplies I should I have some “extra” of?

Fermenter foaming over

Sanitizing top-off water?

What should I do after the primary fermentation of my cider?

Wall sockets for Cornelius kegs line cleaning

Any way to test for oxidation in beer?

Recommended duty cycle for commercial refrigerator?

Can I Complete A Cider Homebrew Without Nutrients While Keeping A Decent Flavour?

48 quart rectangular cooler as an HLT?

Activity in fermenter has increased suddenly after 2 weeks, why?

What is ageing in terms of chemical bonds?

c02 production during secondary fermentation

Clearing using finings during racking prior to bottling - will there still be enough yeast for second fermentation?

Turbo Yeast for making wheat beer

Orange wine - do these recipes make sense?

Eggwhite as finings?

Should I boil a hopped malt extract prior to fermentation?

Estimating Alpha Acids of Home Grown Hops

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