Traveling wort

when are you going to drop the temp? Will it be hot when you transport it? Will it be hot or already chilled? If you can transport it still hot and covered you shouldnt have to worry too much about sanitation if its over 150ish and able to kill anything if you accidently contaminate it. If its chilled, you would need to be very, very careful about contamination- in sanitized bucket with lid and something to prevent spillage through the hole in the lid.

 

Sure. But I'd find some way to control the temperature of the wort while transporting.
Edit: I read the OP wrong. Now I see the pitch will happen after transporting.

BTW, you can ferment in a 'dirt and cobwebs' basement as long as you practice proper sanitation.

 

I've done this a few times, brew at one location and pitch at another. Also I've brewed away from home and pitched there, then drive it home. It worked well both ways.

 

My very first batch was brewed and pitched, then drove about 150 miles. Made sure that the lid was tight and airlock was good to go, but otherwise it wasn't an issue at all. Transporting unpitched wort sounds like an invitation for contamination though.

 

Use a sanitized stopper or solid lid. Do it post chill. You'll get lots of oxygen difusion with all that sloshing too. My buddies brew @ my place and drive it home to pitch.

 

Yeah Vikeman makes a good point. I wouldn't worry so much about the dirt and cobwebs as I would what my buddies or their kids or dogs or who knows what is doing to my batch of beer. Proper sanitation prior to the beer going into the fermentor is what is key. Some great beer is made in pretty scary places.

 

I would consider dropping <$100 on a craigslist-found chest freezer and a temp controller. You'll have temp-controlled fermentation in your home without the hassle of transporting it. Also, I've had a couple beers "blow up" from vigorous fermentation, making a huge mess. I would worry too much about that if fermenting at a friend's place; I'd feel terrible if that happened.