Hello all, I have a question regarding controlling temperature during fermentation. I've read the while fermentating in a 5 gallon carboy, the actual temperature of the wort can rise 10+ degrees. Is there any truth in that? My situation is that I live in Bend Oregon, where the temperature can fluctuate greatly from day to night. I have a cellar in my house where for the past week the temp is about 61-62 degrees. My trouble is that my yeast needs to be from 64-70, according to the specs. I worried that either the temp of the wort will rise above the desired temp or the actual room will stay too cold and the yeast will become dormant. Any suggestions? All help is very much appreciated.