Zygote
Member
Question: I want to brew a batch of beer (my first in 15 years and, have the memory of a crack baby, I've lost most the brain cells that held any info from past experiences) and I want to ferment in the basement (one of the reason that I stopped brewing, living in a 3rd floor apartment and not being able to control temps). But I am concerned with cooking in the basement on a propane burner. Any safety issues I should be concerned about? Also, how pervasive will the odor be? I've even thought of cooking outside and running a siphon tube thru the basement window vent to the fermenters. I believe hauling a full carboy down the steps is out of the question.
Also, I have a corny keg and CO2 tank, but no fridge. Unless it is cold outside, what is the best way to get the temp down to 60 or less so I can use the carbonation tables? Ice packs/bath?
Thanx for any help. This is a great forum. Can't wait to get my feet wet again.
BTW, I'm thinking of doing a bitter so I can play around with dry hopping. Any comments/suggestions would be helpful.
Also, I have a corny keg and CO2 tank, but no fridge. Unless it is cold outside, what is the best way to get the temp down to 60 or less so I can use the carbonation tables? Ice packs/bath?
Thanx for any help. This is a great forum. Can't wait to get my feet wet again.
BTW, I'm thinking of doing a bitter so I can play around with dry hopping. Any comments/suggestions would be helpful.