So I'm thinking about starting a second batch, but the weather is starting to heat up again. I live in an apartment in the city, and even with the A/C on it's still pretty hot.
I can probably crank the A/C for a day or two (or three), perhaps during the initial fermenting, for the 24-72 hours until the bubbling stops... But it's just not as reasonable to keep it cool for the week or two afterwards, since I'm going away for a handful of days.
Does my fermenter have to stay in sub-70 F (actually, sub-80 F) weather the entire time? Or is it most important to keep the temperatures down during the bubbling time?
I don't want to *not* brew. I'd rather give it a shot, but I want to know what I'm risking. How banana will my banana beer be?
Thanks,
P
I can probably crank the A/C for a day or two (or three), perhaps during the initial fermenting, for the 24-72 hours until the bubbling stops... But it's just not as reasonable to keep it cool for the week or two afterwards, since I'm going away for a handful of days.
Does my fermenter have to stay in sub-70 F (actually, sub-80 F) weather the entire time? Or is it most important to keep the temperatures down during the bubbling time?
I don't want to *not* brew. I'd rather give it a shot, but I want to know what I'm risking. How banana will my banana beer be?
Thanks,
P