I'm curious to know what people are doing for controlling their fermentation temperature. I've been looking at the different options available while shopping for my fermenters. Do you use tanks with dimpled or channeled jackets already built into them? Do you wrap a tank blanket around them and use that? (here's a link to one particular site that I've been looking at for this option http://www.powerblanket.com/fermentation-cooling) Do you have glycol in your jacket or cooling water? In my view glycol would be concerning because of the possibility of a leak. Or maybe you don't do any temperature control at all and let the variability add another element to your product? I've obviously geared this towards cooling the fermenters as they will warm as fermentation proceeds, but perhaps some of you heat your fermenters instead of cooling. Interested in hearing what everyone thinks and how they handle temperature control during fermentation. Thanks!