soxside
Member
Anyone have an idea on how to keep fermentation temperatures down in the summer months?
I live in Chicago and it's about 80 degrees outside so leaving the carboy in my garage is no longer an option. My house is air conditioned, but the basement only gets down to about 67-68 degrees. In my experiences and failed beer batches, the wort can get 6-8 degrees warmer than the ambient air around it. So, how is it possible to keep the carboy at or below 68 degrees?
Any techniques and/or low cost equipment will be considered. Thanks!
I live in Chicago and it's about 80 degrees outside so leaving the carboy in my garage is no longer an option. My house is air conditioned, but the basement only gets down to about 67-68 degrees. In my experiences and failed beer batches, the wort can get 6-8 degrees warmer than the ambient air around it. So, how is it possible to keep the carboy at or below 68 degrees?
Any techniques and/or low cost equipment will be considered. Thanks!