HOMEBREW Digest #0181

eZine lover (@eZine)

Published in 

HOMEBREW Digest

 · 8 months ago

 
HOMEBREW Digest #181		             Mon 19 June 1989 

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES 
		Rob Gardner, Digest Coordinator 

Contents: 
  Temperatures higher than 70 F ("Where'd all this water come from?") 

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Date: 18 Jun 89 11:00:00 CDT 
From: "Where'd all this water come from?" <ptgarvin@aardvark.ucs.uoknor.edu> 
Subject: Temperatures higher than 70 F 

I live in Oklahoma, where the temperatures in the summertime can get up into 
the 90s (at least).  My apartment usually stays somewhere in the mid 80s. 

(Although the weather this week has been atypical.  The temperatures have 
been in the 70s). 

I refer to the earlier article about higher temperatures causing incomplete 
fermentation and hence excess CO2 production in the bottles (delayed 
fermentation?) and hence explosions (scary thing to happen). 

Assuming that I use two stage fermentation (first stage in a food-grade 
plastic pail, because its easier to check temperature, etc, and second 
stage in the glass carboy with the gas-lock), at which stage is a lower  
temperature more crucial?  I was thinking of putting the chamber on top of 
one of those boxes that milk comes in, and putting that in some sort of  
container and then putting water/ice in it so as to cool the air by 
evaporation.   

- Patrick 
--- 
Patrick T. Garvin 
in the Society: Padraig Cosfhota o Ulad / Barony of Namron, Ansteorra 
ptgarvin@aardvark.ucs.uoknor.edu / ptgarvin@uokmax.ecn.uoknor.edu.UUCP 
Disclaimer:  This message has no disclaimer. 

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End of HOMEBREW Digest #181, 06/19/89