its an add on to a basement, unfinished, the rest of the basement is
finished. The outside walls were cut and the room added on to add on the
kitchen addition direclty above. The went is covered with insulation in
the winter, air still passes thru but at a smaller rate, otherwise it would
be freezing down there.
> wrote in message
...
> On Wed, 16 Jun 2004 23:08:48 GMT, "Gregor" >
> wrote:
>
> >In my house I have a "cold room" that looks it was used for canning and
> >storage. It is in the basement, unfinished, cement walls, vent to the
> >outside (but not powered). There arent any other vents currently brining
> >air to this room. Needless to say it is always a bit chilly and in the
> >winter the vents are closed with insultation to keep the temperature
above
> >freezing. (I live in Canada, -30F isnt uncommon)
> >
> >Now to my question, I have moved all my home brewing of beer, wine, etc
into
> >this room, and was wondering with all the fermenting, is there a
possibility
> >of mold growing from homebrewing? And what have some of you dont to
prevent
> >it.
> >
>
> I too was concerned about mold, but in my basement in general. I read
> that if relative humidity is kept 50% mold isn't a conern. 50%-60%
> you might have mold. >60% you have mold issues.
>
> So, I'm guessing this is the same with your 'cold' room. I'm
> wondering, is this cold room an unfinished basement? Having vents
> designed to be opened to the outside sounds like a crawl space.
> Either way, those vents are probly there to control humidity issues,
> and you might be creating serious rot problem with wood and other
> things. Might want to do some research before blocking those vents
> off.
>
> hth,
>
> tom
>
>
>
>
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