smellysell
Well-Known Member
I just finished converting my chest freezer into a fermentation chamber, and am brewing a beer tonight that I would like to ferment around 70-75 degrees (haven't decided for sure yet). I have an IPA and Blueberry lambic in secondary that I'd like to put into the ferm chamber too. Since the IPA is done fermenting and is just dry hopping, and the wild bugs have taken over in the lambic at this point, will it be OK to have them at this high temp for a week or so, or should I find somewhere cooler for them?