Originally Posted by ryane
I usually have the same temps as you listed, but during the summer it can get to about 85F during the day while Im gone
I dont really worry about temp, and my sours turn out fine, now I dont start any during the hottest months, so to avoid a majority of the fermentation occuring during that time though
That's a good idea on starting them during the cooler months. I may have just missed that window, though.
Hmmm... Maybe I can keep them temperature controlled for the first 3 months or so and then let them finish at ambient temps for the rest of the year. That would let me churn out about 4 sours per year with one fridge which would be ideal.
Heck, I already have 3 fridges for ales, why not one more for sours, right?
I'm not but I have been thinking about joining.