Came out not bad. But the starting temperature was a little high and it has a slight tangy flavour.
I'm trying to find a way to better control the fermentation temperature on the cheap. Any tips appreciated!
One question I do have... After leaving in the bottles for a couple of weeks I've noticed a white residue is settling on the bottom of the bottle. Is this normal? (Pic of sediment in comments)
For super cheap pseudo temp control, you could build a swamp cooler, basically put your carboy into a tub of water with a t-shirt or some cloth around it to soak water up around the entire thing and then blow a fan on it to create evaporative cooling.
Another option would be to use kveik yeast and then you don't really need to worry about ferment temp (other than maybe being too cold).
Great tips thank you!