Originally Posted by Homercidal
I would think that Guatemala would be a bit warm for most ales.
But anyway, I'd just let it go for at least 3 weeks to be sure. RDWHAHB!
Ta - 3 weeks OK. I had been thinking more along the lines of 2 weeks. I'm not sure how good the quality of the plastic carboy I'm using is (it's probably not an issue) and I know the seal around the grommet isn't perfect (grommet is a fraction to small for the carboy and has been sealed with a new and sterilized kitchen sponge - the seal is OK). It's not ideal but you work with what you have. There is quite a lot of rouge bacteria here - given the above should I be worried after the CO2 pressure drops in the fermenter about nasties getting in?
Yeah the fermenter has been sitting at around 24C (75F) a bit higher then I expected and had wanted. The brew should have some pretty dominant flavours so it hopefully won't be to much of a problem.
We are living at 1,500m (5,000ft) which keeps the temperatures down - typically around 25C (80F) during the day dropping to around 15C (60F) at night.