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5

Don't worry about the CO2 from the fermentation. That was recently CO2 in the atmosphere anyways. See, the barley plant used it to make the barley seed. Then you made the barley seed into wort. And the yeast made the wort into CO2 (and beer!). As Disney taught us, its the circle of life! Now your heating method for your kettle? That's a different ...


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

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 ...


2

Yep, it seems it does affect it. You will get lower carbonation at higher elevation and also the boil temperature is lower in higher elevation. See a forum post and communication on HomeBrewTalk: http://www.homebrewtalk.com/f35/effects-altitude-carbonation-1523/ "The other issue is when you drink the beer. Since you are at altitude when you open and drink ...


1

Airlines routinely select their wines and foods to account for taste differences during flight, nothing that they taste typically less sweet in the air, although this is more to do with the in-flight conditions - pressurized climate, dry air dehydrating passengers, harsh light, engine noise etc, all go to affect the perceived taste of the wine and food. In ...


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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