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.
My brain rejects the very concept of Fahrenheit. Every American I’ve met has tried to tell me, “Oh, conversion is easy. All you have to do is grok calculus!” Fuck that noise
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