Ishouldbeking
Member
Hola! My brew partner and I are currently fermenting our first batch (all-grain Black Butte clone), but I have a question that I couldn't find a ready answer to by searching.
We live in Los Angeles and neither of us has any outdoor brewing space, so our current situation has us driving down to my buddy's parents house in Palos Verdes (about 45 minutes away) to do the cook in their backyard. Their place is set up well for brew day, but leaving our fermenters in their workshop is problematic for two reasons: (1) it takes up a fair amount of space in his Dad's workshop, and (2) we can't be there to monitor the fermentation or make any adjustments if something goes awry.
So my question: is there any reason we couldn't do brew day down there, pitch the yeast, then drive the fermenters back to Los Angeles? Any recommendations or advice would be very helpful!
We live in Los Angeles and neither of us has any outdoor brewing space, so our current situation has us driving down to my buddy's parents house in Palos Verdes (about 45 minutes away) to do the cook in their backyard. Their place is set up well for brew day, but leaving our fermenters in their workshop is problematic for two reasons: (1) it takes up a fair amount of space in his Dad's workshop, and (2) we can't be there to monitor the fermentation or make any adjustments if something goes awry.
So my question: is there any reason we couldn't do brew day down there, pitch the yeast, then drive the fermenters back to Los Angeles? Any recommendations or advice would be very helpful!