tarmenel
Well-Known Member
- Joined
- Mar 21, 2015
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Hi there,
Wondering if anyone could shed some light on how important temperature is in the souring process of fermentation. More the Brett's than Lacto fermentation. I'm asking as here in Israel the summer temp's get up to 40 degree's in August so the beer being fermented on the porch I normally put into out server room at work to keep constant. Not sure how they'd like a beer sitting in there for over a year.
Wondering if anyone could shed some light on how important temperature is in the souring process of fermentation. More the Brett's than Lacto fermentation. I'm asking as here in Israel the summer temp's get up to 40 degree's in August so the beer being fermented on the porch I normally put into out server room at work to keep constant. Not sure how they'd like a beer sitting in there for over a year.