badun
Well-Known Member
A few months ago I finally pushed my wife past her beer tolerance when I got a pinhole leak in a Party Pig seal and it sprayed her half of the closet where I kept my beer stuff. This wasn't the first time I'd had a mishap so I can't really get too upset that I've been banished outdoors. I've done 3 batches since then and all have a distinct, unpleasant funk about them. I've ensured everything is properly sanitized and rinsed so I do not think I have a systemic infection. Also, I made a mead during this time which turned out fine so that's further evidence it is not the equipment.
I think the issue is the temperature fluctuations in the Florida weather. I stored the mead inside the house during its primary fermentation because there was no risk of explosion or leakage. And, as noted, it is fine. All three beer batches were stored either on my porch or in my garage during primary fermentation. If you don't know NE Florida weather, one day it can be 40 degrees outside and the next it can be 80. Or it can be 50 in the morning and 85 in the afternoon. I'm sure that is not conducive to fermentation!
Assuming that temperature variations are the root cause, how do you banished brewers maintain a constant, desirable temperature during fermentation? Moving back inside will probably never be an option again so maintaining a constant temperature outdoors (or in the garage) is really my only option).
I think the issue is the temperature fluctuations in the Florida weather. I stored the mead inside the house during its primary fermentation because there was no risk of explosion or leakage. And, as noted, it is fine. All three beer batches were stored either on my porch or in my garage during primary fermentation. If you don't know NE Florida weather, one day it can be 40 degrees outside and the next it can be 80. Or it can be 50 in the morning and 85 in the afternoon. I'm sure that is not conducive to fermentation!
Assuming that temperature variations are the root cause, how do you banished brewers maintain a constant, desirable temperature during fermentation? Moving back inside will probably never be an option again so maintaining a constant temperature outdoors (or in the garage) is really my only option).