The tempature in my bubbler is consistently about 1 degree cooler than the room tempature, which means it is always above 74F. The cost of a chiller is out of the question. I am "this close" to moving my Sour D's to coco coir/perlite/vermiculte mix in order to avoid the woes that may eventually come from too hot water.
Does anyone have any suggestions for this problem?
Thanks, Lia.
Does anyone have any suggestions for this problem?
Thanks, Lia.