Temperature problem

[Jos]

Folks, I've got a problem.

The opposite of what most people have: fermenting is no problem, but maturing is. I live in Bangkok and the average temperature is 35 C. That's great for fermenting the brew. But terrible for maturing.

Digging a hole in the ground is not an option; my landlord probably kills me if I try. (Besides, the other tennants wouldn't like to see me drill a hole in the parking garage either.)

I'm pretty certain people in the Southern US have more or less the same problem. How do you mature your brews?

Ps: I'd like to try mead. And that definitely needs to mature for at least several months.

 

[david_42]

Trying to keep the temperatures down without some form of powered cooling is just about impossible. Even if the humidity levels allowed for evaporative cooling, you'd never get to 15C. I blow cold air from my kegger into a heavily insulated conditioning cabinet.

 

[BierMuncher]

Folks, I've got a problem.

The opposite of what most people have: fermenting is no problem, but maturing is. I live in Bangkok and the average temperature is 35 C. That's great for fermenting the brew. But terrible for maturing.

Digging a hole in the ground is not an option; my landlord probably kills me if I try. (Besides, the other tennants wouldn't like to see me drill a hole in the parking garage either.)

I'm pretty certain people in the Southern US have more or less the same problem. How do you mature your brews?

Ps: I'd like to try mead. And that definitely needs to mature for at least several months.

I'm afraid you have two problems if you think that 95-F is great for fermenting.

 

[Revvy]

What do you mean by maturing? Are you talking about secondary, or resting in primary...or bottle storage/conditioning?

Wow...Thailand, eh? How cool! How hard is it to get ingredients? Is there a homebrewing culture there?

 

[Jos]

What do you mean by maturing? Are you talking about secondary, or resting in primary...or bottle storage/conditioning?

Wow...Thailand, eh? How cool! How hard is it to get ingredients? Is there a homebrewing culture there?

Just about impossible to get ingredients. Home brewing culture: none whatsoever.

There are a few microbreweries, but not a lot. Getting raw ingredients isn't too difficult. But specific ingredients (yeast, nutrients, equipment) no go.

It's all d-i-y. Fermenting vessels are easy to make: I convert 10 L water jars. Waterlocks aren't too diifficult to make. But anything else is a problem.