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What location should i pick for fermentation

Discussion in 'Fermentation & Yeast' started by IPANY, May 17, 2010.

 

  1. #1
    IPANY

    Member

    Posted May 17, 2010
    Hey, my question is:

    As a brand new brewer trying to consider every aspect, does anyone have any suggestions as to where/how I should store the fermenting wort without leaving it in my house (potential for angering wife)?

    I am dont want my temperatures to be all over the place.

    Im looking for any and all ideas. I have a separate basement that is warmer at the top of the stairs than the bottom. I also have a garage to work with.
     
  2. #2
    BuzzCraft

    Well-Known Member

    Posted May 17, 2010
    need more info.....what are you brewing and what are the temps in the places that are options for you?
     
  3. #3
    mightynintendo

    Well-Known Member  

    Posted May 17, 2010
    Closets, spare rooms, basements, garages, sheds, they all work. When picking a location, consider too that you'll need to keep your ambient temp 5-10 degF cooler than your target fermentation temp for the first couple days. So my question is do you have a space that stays a pretty constant 60 degF?
     
  4. #4
    shanecb

    Well-Known Member

    Posted May 18, 2010
    I have a pantry in the kitchen that stays about 63-65 or so, which is where I keep my buckets. It can be a coupe of degrees warmer in the summer.
     
  5. #5
    mightynintendo

    Well-Known Member  

    Posted May 18, 2010
    Just be mindful of your temps.
     
  6. #6
    jasper9

    Well-Known Member

    Posted May 20, 2010
    is darkness really as important as i've read about in a few places? i'd really like to do a time lapse video some day of fermenting.
     
  7. #7
    thedidey

    Active Member

    Posted May 20, 2010
    Everyone's mentioning temps because most beers should be fermented in the 60s. So pick a spot where you're going to maintain 65 degrees. If it's not dark a blanket will do.

    That said, I live in Tucson and have trouble keeping my temps down. High temp effects the flavor of the beer, but I haven't found a flavor I couldn't age out yet. Time heals many beers.
     
  8. #8
    BuzzCraft

    Well-Known Member

    Posted May 20, 2010
    it's not that important, as long as you don't mind skunked beer. :D
    (yes, it's important)
     
  9. #9
    Pappers_

    Moderator Staff Member  

    Posted May 20, 2010
    For many folks, a cool (60s) basement is a good choice.
     
  10. #10
    bullinachinashop

    Well-Known Member

    Posted May 20, 2010
    Your in NY so a corner of your basement should be fine. I find that I maintain temps in the low 60's during the summer in a similar location.

    You may want to warm it up a little (+-70) towards the end of your primary fermentation. This won't affect the flavor and will help the yeast to finish their job.

    As far as light goes, I just cover my carboys with a dark colored t-shirt.

    Read what you can about the yeast your using. Different yeast require different temps and can give you a much different profile at different temps.

    Good luck

    Bull
     
  11. #11
    demonrichie

    Well-Known Member

    Posted May 20, 2010
    you could always use a wet tshirt and a fan or a swamp cooler to better control but the basement shouldnt be too bad and dont forget to rdwa(soon)hahb
     
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