EvilGnome6
Well-Known Member
How important is it to maintain temperatures during the 1-2 years of aging a lambic or sour ale? I keep my house between 68F and 78F throughout the year but I would say most of the year it is in the mid 70s. I live in Arizona and keeping the house much cooler is not an option.
I could set up a dedicated fermentation fridge but that seems like a big investment to tie up for just one batch a year.
I could set up a dedicated fermentation fridge but that seems like a big investment to tie up for just one batch a year.