I am just now getting back into home brewing after a 22 year break wife, kids the usual stuff go figure. I have been listening both pod casts and reading about fermentation temps and agree they are important and have no trouble maintaining just about any temp I want in a couple of modified freezers I use to cure homemade dried sausage.
The reason I ask this is 55 degrees at say 20% humidity is not the same at say 60% humidity or even a 55% humidity. Point is it can be 100 in Vegas with 20% humidity and 100 in LA with 40% humidity and I would suppose yeast might be the same way when it comes to relative humidity. The same can be said for a cold dry 32 degrees 10% humidity as opposed to 32 degrees 70% humidity.
So the basic question is how important does humidity play into making beer? I have listened to some say they brew to the season and beers in winter do not turn out the same even if temps are maintained which leads me to think relative humidity does in fact play a role in the process. By default most controlled environments are dry like a refrigerator set up with Johnson controls yet one more step lets me play with the humidity also in the process.
Has anyone played with this in conjunction with temperature control?
