Rankinstein
Member
Okay so I have one batch under my belt and some apfelwein in a secondary so I'm about ready to start up a new batch. It's starting to get hot here in Northern California and a lot of the houses here (mine included) don't have AC. Today it's 80F inside the house and while I have a cool corner in a guest bathroom that is staying in the low 70s today, I don't know how well it will do once we hit summer time.
I noticed that my crawl space under my house (no basement unfortunately) was nice and cool though (almost perfect right by the door, actually) and there's plenty of headroom for a large carboy. Anyway I was wondering if anyone else had used their crawlspace for primary/secondary fermentation and if so if you had any recommendations for me. Seems like the main concern is a larger exposure to insects and other critters.
I noticed that my crawl space under my house (no basement unfortunately) was nice and cool though (almost perfect right by the door, actually) and there's plenty of headroom for a large carboy. Anyway I was wondering if anyone else had used their crawlspace for primary/secondary fermentation and if so if you had any recommendations for me. Seems like the main concern is a larger exposure to insects and other critters.