HappyDrunk
Well-Known Member
I have a kinda strange question. I live in Texas, so brewing in the Summer is going to be an extreme challenge. My A/C just can't keep up in this old house with such little insulation when it's 110 outside. With work and everything going on, I can't keep adding bottles of ice at a fast enough rate because I won't be home. If I brew on a day when I have the next two or three off, and keep the temp nice and low during that time (which is when most fermenting seems to go on anyway), will my beer turn out decent?
My theory is that in the first few days, most of the fermenting happens. So if after these first few days the temp gets up to around 80, I will have minimal bad flavors produced because the rate of fermentation has slowed down so much. If anyone has any idea what the beer will turn out like, please let me know. Other wise, I guess I'll have to find an old fridge or freezer and rig up a thermostat to keep it in the 60's. Definitely not ideal, as I may have to move out of this big house into an apartment soon, and then it would be a waste.
My theory is that in the first few days, most of the fermenting happens. So if after these first few days the temp gets up to around 80, I will have minimal bad flavors produced because the rate of fermentation has slowed down so much. If anyone has any idea what the beer will turn out like, please let me know. Other wise, I guess I'll have to find an old fridge or freezer and rig up a thermostat to keep it in the 60's. Definitely not ideal, as I may have to move out of this big house into an apartment soon, and then it would be a waste.