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It's the perfect temperature for brine though
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.
But if you were a brine solution, you'd be feeling great at 50°F
I don't have an imagination.
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