DaftCaskBC
Active Member
Recently I have been brewing sours using 1 oz of 88% lactic acid to drop the ph of a 5 gallon batch to about 4.
I live in a one bedroom apartment with my wife so doing a sour mash is out. She wouldn't put up with the stink.
What advice do any of you have to bump the fermentation temperature up to the 90F threshold with my primary? Space heater in a closet? I live in Vancouver so we rarely hit those ambient temps...
I live in a one bedroom apartment with my wife so doing a sour mash is out. She wouldn't put up with the stink.
What advice do any of you have to bump the fermentation temperature up to the 90F threshold with my primary? Space heater in a closet? I live in Vancouver so we rarely hit those ambient temps...