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5

Well the easy answers are this: Light exposure - One assumes that since it's in the basement that won't be a problem. Temperature - Not only ambient temperature, but whether or not the fermentation vessel will be on the concrete, which will leech heat. Type of beer you brew. Lagers and saisons aren't going to get made in the basement closet. :-) Out of ...


5

The basement is a good place to brew as long as the temp is constant and it is dry. However, if you have the means, I recommend finding an older refrigerator or chest freezer to use as a fermentation chamber. Connect an external thermostat and you can have a humidity controlled, temperature controlled, light-free, clean Fermentation chamber anywhere.


2

At 69F with 25PSI a weal carbonation sounds about right. You are probably at the very low end of 2 volumes of CO2, if not below it. And a tripel will require closer to 3 volumes to really be right. At those temps is never going to properly carbonate. The beer can only absorb so much CO2 at 69F. You'll need to chill it down or ramp up the CO2 PSI another ...


2

Since the closet is in the basement I would check the following: Temperature. If your fermentor is too cold then your fermentation may never take off, or it may be sluggish and give out before the beer is fully fermented. If your fermentation is too hot, then the yeast will produce off-tasting chemicals that might make your beer taste a little bit like ...


1

Temperature is the most important thing to consider. You want the ambient temperature to be about 5 to 10 degrees cooler than your target fermentation temperature (varies by style)--active fermentation increases the temperature of the fermenting wort by that much so you want to keep it cool. In addition to the specific temperature, you want to make sure ...



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