Yesterday I brewed up a new batch of German-style wheat beer (using White Labs WL300 yeast), and it's my first time brewing during the summer in a non-air conditioned house. I'm a bit concerned because the temperatures this time of year can be rather high (it's in the 60s right now - raining, but forecasted to be in the upper 80s later this week) which doesn't seem ideal for brewing a good batch of beer. I was thinking of putting the fermenter in the basement, where temps are consistently in the upper 60s or lower 70s, but it's pretty dank and moldy down there, so I am concerned about contamination. I am using a closed fermentation system (standard plastic bucket with a tightly sealed top and airlock), but still, having a bunch of mold growing around my beer makes me uneasy.
Does anyone have any opinions about what I should do? Which is more likely to yield a good batch of beer: storing it upstairs and subjecting it to potentially high temps or storing it in the moldy basement? If it matters, I plan to rack into a glass secondary after a week or so, then bottle two weeks or so after that. Any time I open up the fermenter for racking/bottling/SG measurements I would of course do it upstairs away from the mold.
Does anyone have any opinions about what I should do? Which is more likely to yield a good batch of beer: storing it upstairs and subjecting it to potentially high temps or storing it in the moldy basement? If it matters, I plan to rack into a glass secondary after a week or so, then bottle two weeks or so after that. Any time I open up the fermenter for racking/bottling/SG measurements I would of course do it upstairs away from the mold.