Jordan Wilson
Member
Here in Philly the temperature is of course picking up with summer rolling in- it's heading up into the 80's now.
This of course raises the temp in my apartment- the temp in my bedroom (I'm keeping my fermenter and bottled beer in my bedroom closet, due to the lack of space that comes with urban living) is currently 80 F.
When it gets much warmer, I'll turn the AC on, but since it's a heavy-duty window unit and not central air, it would get pretty expensive to leave running constantly. So I'll probably only turn it on when I get home from work, and just leave the windows open during the day. Which, of course, means that my apartment will get quite muggy and warm over the coming months.
Which leads me to my question- how warm is too warm to store my fermenting beer? I know that fermentation should ideally take place at 65-70, but that probably won't be too realistic for a few months.
If 80 is getting close to the danger zone (or if it's in it), is there a trick that homebrewers in warmer climates use to cool their beer? Or are there certain types of beer that are better to brew in warmer temps (that are less likely to be ruined by heat) that I should stick to over the summer?
Any and all advice welcome. Thanks much!
This of course raises the temp in my apartment- the temp in my bedroom (I'm keeping my fermenter and bottled beer in my bedroom closet, due to the lack of space that comes with urban living) is currently 80 F.
When it gets much warmer, I'll turn the AC on, but since it's a heavy-duty window unit and not central air, it would get pretty expensive to leave running constantly. So I'll probably only turn it on when I get home from work, and just leave the windows open during the day. Which, of course, means that my apartment will get quite muggy and warm over the coming months.
Which leads me to my question- how warm is too warm to store my fermenting beer? I know that fermentation should ideally take place at 65-70, but that probably won't be too realistic for a few months.
If 80 is getting close to the danger zone (or if it's in it), is there a trick that homebrewers in warmer climates use to cool their beer? Or are there certain types of beer that are better to brew in warmer temps (that are less likely to be ruined by heat) that I should stick to over the summer?
Any and all advice welcome. Thanks much!