SeaMonster
Well-Known Member
I live in Buffalo. I like the colder weather. This is killer.
Anyways...I've got two 5 gallon batches about 10 days into fermentation. One batch has pretty much stopped and the 2nd (Cheesefood's Caramel Cream Ale) is still bubbling away. Question is...should I try moving these carboys down to the basement? I know I'll end up sloshing the beer around carrying it down 2 flights of stairs. Or should I keep it where it is in the 90 degree heat? What's the lesser of two evils?
I'll probably rack to a secondary in a couple of days when I have some time. Should I try moving it to the basement then?
Thanks in advance. I'm going to go melt like a marshmellow now.
Brian
Anyways...I've got two 5 gallon batches about 10 days into fermentation. One batch has pretty much stopped and the 2nd (Cheesefood's Caramel Cream Ale) is still bubbling away. Question is...should I try moving these carboys down to the basement? I know I'll end up sloshing the beer around carrying it down 2 flights of stairs. Or should I keep it where it is in the 90 degree heat? What's the lesser of two evils?
I'll probably rack to a secondary in a couple of days when I have some time. Should I try moving it to the basement then?
Thanks in advance. I'm going to go melt like a marshmellow now.
Brian