re: Homebrewing: In-Process Thread

I just have mine at room temp. Most of mine are fermented with a Saach strain then bugs are added, for the ones I am ageing at least. So I ferment like I would normal beers then add the bugs. I am just pushing them to the side of my beer room. It is kind of warm in there at the moment just due to other circumstances, but typically it is in the low 70's.

I have never noticed a smell from any of the carboys. The fermentation is not nearly as vigorous as with Saach, so that is never a problem.

If your carboys are sealed up the yeast isn't going anywhere either. So if to carboys are next to each other its not like bugs are going to jump from one carboy, land on the airlock of another, and make its way inside.