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Author: them Big red star, 1000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 2839  
Subject: Re: How long is too long? Date: 6/20/2003 7:49 PM
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Whoops - excuse me - typo city!

2. The environment is cooler than you think -- it's not on a stone floor is it? -- and/or the temperature is fluctuating in such a way that it's affecting the ferment.
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Not on a stone floor, but near the floor on a case of empties in the basement storage room. Last weeks heat wave (into the low 90's) raised the brews temp (measured via a stick-on strip thermometer) to 76 or so (NOT 80 or 82) for a day or two. Most of the time it's been around 68, not 76.

Sorry about that!

(back to smoking ribs now, something I DO know how to do.. *sheesh*)
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