50 is great for just a light jacket and jeans. You’ll never get too hot, you won’t get too cold. So, yeah, as long as you’ve got clothes on it’s pretty perfect.
If I want to wear less clothes then 70 is a good bit better, but 50 is damn comfortable.
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.
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