Quick thought on brewing temps...
So today it was 91°F for most of the afternoon while I was brewing. On February 22 of this year, the mercury dipped to 23°F while we brewed our Road House Red. That's a swing of 68°F (or 38°C for my non-American friends). What kind of temperature swings do you guys deal with? Any horror stories?
posted by Chibe at 10:37 PM
2 Comments:
I had a batch of english brown a few years back that I brewed while it was 70F outside ( I was brewing stove top at that point ), got my fermentation temp down to 65F..but over the next few days our temps exploded to 95F with high humidity....I'll say it was the fruitiest tasting southern brown I've ever had. Not bad..but also not really "right".
I like to do Saisons during the summer to counter this sort of situation but now I have much better temp control (read: central air) so I hope I dont run into this again..
Saisons are a good call... I was always fretting about fermentation temps so I finally gave in and bought a chest freezer with an external thermostat. Now my biggest temperature worry is melting or freezing to death out in the garage!
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