Planning on doing a Saison and from all accounts it sounds like I should ferment as high as I can get it 70+ degrees.
A couple of questions first. I have a regular fridge that I use as a fermentation chamber and have a two stage controller hooked up to the fridge and a small space heater. Based on past experience what is a reasonably high temperature that I could shoot for that doesn't short out the space heater. Fridge is in the garage and outside temps have been mid 30's overnight and mid 50's during the day here in Charlotte but that should change quickly. Garage may run 5-10 degrees warmer.
Secondly, if I am going to lock up my ferm chamber at 70+ degrees for a couple weeks what else can I ferment in a small batch other than a saison at these high temps. Or could I do some kind of second runnings. If I do some kind of second runnings, should I overcompensate in some manner.
Any ideas on the the two questions?
A couple of questions first. I have a regular fridge that I use as a fermentation chamber and have a two stage controller hooked up to the fridge and a small space heater. Based on past experience what is a reasonably high temperature that I could shoot for that doesn't short out the space heater. Fridge is in the garage and outside temps have been mid 30's overnight and mid 50's during the day here in Charlotte but that should change quickly. Garage may run 5-10 degrees warmer.
Secondly, if I am going to lock up my ferm chamber at 70+ degrees for a couple weeks what else can I ferment in a small batch other than a saison at these high temps. Or could I do some kind of second runnings. If I do some kind of second runnings, should I overcompensate in some manner.
Any ideas on the the two questions?