nolabrew85
Well-Known Member
So I brewed for the last time about 3 weeks ago, but since then the heat down here in New Orleans has gone pretty close to full summer on me, and the ground water is already pretty warm. I have not brewed in the summer yet, and I do all grain outdoors with 10 gal pot with spigot and a copper immersion chiller. I guess the one pro is that the mash temps should be easy to keep on target. The cons are a better atmosphere for nasties to thrive in and cooling wort below 80 (and especially below 70) seems damn near impossible. Does anyone have any experience, tips, and/or horror/success stories of brewing in these conditions? thanks!