HOMEBREW Digest #181 Mon 19 June 1989

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		Rob Gardner, Digest Coordinator

  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 at 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 at aardvark.ucs.uoknor.edu / ptgarvin at uokmax.ecn.uoknor.edu.UUCP Disclaimer: This message has no disclaimer. Return to table of contents
End of HOMEBREW Digest #181, 06/19/89
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