rohan

Recipes 

hi guys.

is it a good idea to keep your fermenter out of the sunlight??
no direct sunlight, it is just coming through a window in the garage. but can it affect the beer??

thanks... rohan.

JacktheKnife

Recipes 

Howdy,

Keep your ferminting wort in as dark of a place as you can find.

I use my brewery, {it used to be a kitchen closet.}
The door shuts, and there is two other doors which shut,
shutting off the hall that the pantry is in.
and it is about as dark of a place as there is.

Yeah, the yeast don't like light.


Later man

Knife

rohan

Recipes 

ok thanks knife..

i put a heavy sheet around it so hope it will be ok, thanks for your help. i will make up a cabnet for it...

thanks again

Eskram

Recipes 

I have mine in a spare bedroom, with a heavy blanket covering the window. Besides cutting light out, it seems to keep the room about 10 degrees cooler than the other rooms. I also keep the carboys in plastic tubs with the lids on.

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kneemoe

Recipes 

you should be fine then... i often get lazy and just leave it in the living room with a blanket/comforter wrapped around it to keep the light away without any off (skunky/light struck) flavors

2nd Street Brewery

Recipes 

Since my last few brews have all been lagered, I keep the carboys in the fridge.

Can't stop wondering though? Does the light in the fridge really go out when I close the door? -as he tries to peak into the door to see if it is out-

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bikebryan

Recipes 

Even if the fridge light syated on, you would be OK. It's sunlight, and flourescents, that skunk beer, not incandesents which is what refrigerators have.

2nd Street Brewery

Recipes 

Maybe should have added a on my last post. Was meant as a joke. Sort of like "if a tree falls in the forest and there's noone there to hear does it make a sound?" type question.

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Walker

Recipes 

that will teach you to try and wax philosophical around here.

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Cheesefood

Recipes 

Are the yeast dead or alive when they're in the carboy?

It's quantum theory of superposition. Schroedinger's Yeast, if you will.

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