Fermentation vs. humidity

[lanceburri]

I mostly (except in deep wintertime) can just ferment in my basement. It's almost always 65-67 down there, and I'm about to experiment with a water bath to help keep my fermentation temperature more steady the first few days.

But it's also really humid down there a lot of the time. It never really concerned me until I started brewing. Can this have any effect on my beer?

I've had two of six batches turn out with a significant diacetyl taste, so maintaining my fermentation temp is something I'm giving a lot of thought to.

 

[kev211]

Humidity probably doesnt play a huge role in your fermentation. Your carboy is/should be more or less a sealed environment which means nothing, including moisture should be getting in or affecting it. Keep in mind that fermentation is exothermic, so an ambient temp of 67 very well could mean your beer is in the low 70's which could explain the diacetyl

 

[bucketnative]

It's even more humid in your fermenter. The headspace over your beer is probably pretty near saturation (100%RH) during fermentation.

 

[lanceburri]

Thanks. As usual, a simple answer I might have thought of myself. But didn't.