• @Filthmontane
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    11 year ago

    It’s the perfect temperature for brine though

    • @Aux
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      11 year ago

      Depends on a brine. If it’s for raw meat, I’d lower it to 4°C. If it’s for vegetable fermentation, I’d bump it over 16°C. Actually I don’t know what 50F is good for. It’s 10°C, just a miserable temperature.

      • @Filthmontane
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        11 year ago

        But if you were a brine solution, you’d be feeling great at 50°F

        • @Aux
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          11 year ago

          I don’t have an imagination.