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My wife is comfortable, but I'm freezing. Of course, its not me that I'm worried about, its the mead. Its temperature is 66 degrees. Is fermentation going to be sluggish, or would higher temps produce off flavors?
As a rule, I do all of my fermentation in the basement. I don't notice a real slow down until it gets to about 60. It's 58 now, and I have to bring everything upstairs for the primary ferment. Annoying, but I can't let the weather get in the way of brewing. ;D
We have some "cold" weather here in So Cal and my mead room is about 58 degrees F. I keep my carboys wrapped in old towels and check the temp there which has been staying at a steady 60 degrees F.
If it drops below, onto the moveable dollys and into the house they go.
My wife is comfortable, but I'm freezing. Of course, its not me that I'm worried about, its the mead. Its temperature is 66 degrees. Is fermentation going to be sluggish, or would higher temps produce off flavors?
I've found that a bottle of mead, a back rub and some candles grease the skids when I want something from a ladyfriend (never been married, still looking, not bitter . . . yet) Everythink else failing, I will . . . gulp . . . even attend a "chick-flick" and act interested!
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