skyeman
Member
Me and my partner in all things beer just brewed a batch of beer up at Lake Tahoe, Ca (about 6000ft) and brought it home with us to the valley (200ft) to ferment etc. We just wanted to brew a batch up at our friend's cabin without much research into the effects of elevation change and temperature (25-40F in Tahoe - 41 - 70F in the valley).
Our fermentation didn't start due to our not paying attention to the temp of the laundry room (where we put the primary) and it getting too cold (or so we think).
Any thoughts? Anyone else transported a brew from extremes of temp/elevation?
Cheers
Our fermentation didn't start due to our not paying attention to the temp of the laundry room (where we put the primary) and it getting too cold (or so we think).
Any thoughts? Anyone else transported a brew from extremes of temp/elevation?
Cheers