BillTheSlink
Well-Known Member
I know we're supposed to do it at 70, but I have no way of controlling the temps, as I am too pressed for space in the only air conditioned room which is where I am now fermenting. The best I can do is seal them back up in their cardboard cases and put them in the basement. It is a few degrees below outside temperature down there, but only maybe three or four. I am also pressed for space in this area so I can't get any type of chest right now. Is this going to be a major problem? I am only doing ales of course, until I get some stuff cleared away, my reloading stuff moved, and get some time/money/decide I really want to do this long term.
Bill
Bill