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That's the thing. I'm interested in what would happen if I built a small enclosure outside, obviously sealed from the elements but without much temp control, and let the sours age for long periods of time. Would it have a negative effect?

Hello Beer-internet! So I'm running low on space inside my small house and I'm considering building a small air-tight unit on the side of my house to hold all of my smaller 1-5 gal fermenters that are housing long aging sours. Is that a terrible idea? I've only been making sours for a little...