Comment on Passively regulating fermentation temperature

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Aarkon@feddit.de ⁨7⁩ ⁨months⁩ ago

For me personally, this is less an issue of electronics (which I‘m sort of fond with), but rather of actively spending energy for a prolonged period of time, be it electric or fossile. Not only are energy prices way above US levels where I live, it also feels wasteful from an ecological standpoint. Especially so since there ways around it seem to exist. For that, I‘m willing to work with seasons and weather conditions.

Good hint though that yeast typically is more tolerant towards cold than towards heat. I didn’t consider this, but leaving a good amount of headroom on the upper end of the spectrum sounds like a good idea. That said: It‘s been pretty rare that the climate in northern Germany made cooling an issue outside of food conservation. But that may change in the future.

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