I've just began home-brewing, after adding the yeast the room temperature must be kept between 20-25.CIt's sitting the in the kitchen to do this but the temperture seems to just be bordering 20.C.How can i raise the room temperature and keep it constant?
Who ever wants thier beef well done just throw it in the trash it is as good as garbage when well done any wayThen start the medium steaks first, then add the med rare, and the rare ones lastWith out knowing how thick they are and how you are cooking them that is all I can say.
experienced grill masters will be able to tell by the feelthey will push a finger in to the steakIf it is firm it is well doneif it is very soft it is rare, and all the in between states.
Take the instructions you have been using and use them to light a fireFirst, that temperature is suitable for brewing hefeweisen onlyOther ales are brewed cooler and lagers colder yetSecond, it is not the room temperature you worry about but the temperature of your wortYou can raise its temperature by wrapping the fermenter in a blanket or something similarTo lower the temperature, cover the fermenter in a towel or t-shirt and set the whole thing in a pan of waterIn the first instance, the blanket retains the metabolic heat of the yeastIn the second, evaporation cools your wort.
