The two types of fermentation are open (brewed in an open vessel covered
with a clean cloth) and closed (a fitted lid plus airlock or cling wrap with a pin hole). Both methods will ferment
effectively providing the wort remains within the temperature range 18°C-32°C. Good quality beer can be made
using open fermentation. However, preference is given to the closed fermentation method Because the brew
is protected in a sealed vessel and the timing for bottling off is not as critical.
Temperature Control
The yeast supplied with the “Thomas Coopers Premium Selection” can ferment as low as 13°c and
survive as high as 40°c! However, as the brew temperature deviates further from 21°c- 27°c the
likelihood of spoilage is increased. Some techniques for controlling temperature are; hot box (box with
a low wattage light globe attached inside), Heat pad, heat belt, immersion heater, insulate fermenter,
place fermenter near a storage hot water system, place in disused fridge, etc. Ask your local home brew
retailer.