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Old 02-10-2009, 12:01 PM   #1
Grinder12000
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I'm assuming with the cooler basement temps the fermenting is calmer. It's been 9 batches since I even came close to a blow off.
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West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
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Old 02-10-2009, 03:38 PM   #2
david_42
 
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Sounds like you need some gear for long-term monitoring. A half-dozen of the wireless thermometers placed at appropriate locations in the basement with the PC interface for charting trends should provide you with the optimum location for fermenting based on style, yeast and time of year.
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Old 02-10-2009, 04:04 PM   #3
Grinder12000
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I have that and I upload it to the internet - go here and lolk near the bottom of the page. Had a space heater on for a tad last night - small thing - only heats about a 15 foot radius.

Columbus WI Weather
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Grinders Island Brewery - Pipeline

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West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
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