I decided to make a beer with rye in it this time because... rye not? So I went down to the fine folk at Noble Hop and picked up some fresh, amazing smelling ingredients. The recipe itself was taken from Charlie Papazian's "The Homebrewer's Companion" (pp. 252-4). I made some changes with the hops though, subbing in Cluster for bittering and Ahtanum for aroma and dry hopping.
I've been struggling with temperature control lately, especially as the weather starts to get warmer. Ambient temperature in my place is 23-24°C, which is too warm for the yeast to work without introducing esters and (excessive yeast) funk. So, after perusing the wealth of knowledge online concerning the subject, I decided to make a little ice bath for the fermenters!
I set up an office supplies container in a spare closet, filled it partway with water, and then periodically swapped out water bottles filled with ice. Swapping out water bottles 2-3 per day over a period of 3 weeks was a bit of a pain, but I think it's well worth it.
I recently bottled the beer and sampled a bit of the left overs: it was much cleaner, with less off flavours than without any method of temp control. The batch is bottle conditioning now, so I'll let you know how it is when it's all carbed up. I think that for sure I'll be getting a dedicated mini fridge in time for my next batch!