Hi all, does anyone out there take precautionary measures to ventilate their brewing spaces during fermentation? I know gas burners, etc come with a lot of warning labels, but nobody seems to think about the assortment of scary gases produced by brewing (co2, diacytal, sulfur)- at least, I’ve never seen a warning about it on the beer kits I buy. Since I live in a small apartment with kids, in a building that has lots of apartments. I want to make sure my brewing is safe for my family, and make sure nothing is seeping under my door into other people’s apartments that could be harmful to them.
Seems like figuring out safety analytically would be impossible (you’d have to calculate off-gassing for every beer recipe and new yeast used, determine where those gasses stratify, figure out how air-tight your apartment is, determine thermal currents, on and on), so I suppose we have to determine safety based on best practice. Does anyone use caution to ventilate their brewing rooms during fermentation?
Seems like figuring out safety analytically would be impossible (you’d have to calculate off-gassing for every beer recipe and new yeast used, determine where those gasses stratify, figure out how air-tight your apartment is, determine thermal currents, on and on), so I suppose we have to determine safety based on best practice. Does anyone use caution to ventilate their brewing rooms during fermentation?