RonnieDobbs

Recipes 

So I finally have space for a freezer/fridge to control my fermentation temperatures, yay!

I understand that a chest freezer will accommodate more than one carboy/bucket. But if the goal is to control fermentation temperatures, isn't it very likely I'll have one bucket that's fermenting strong (hot) while the other bucket is almost done fermenting (cooler). This would cause one bucket to be either too hot or cold, depending on where I put the thermocouple.

Obviously quite a few people put more than one bucket in their fridges. So I'm wondering if there is a way to correct for this problem or if anyone even notices this? Thanks!

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Primary: Dragon's Milk, Pale Ale, Denny's Banilla Vourbon Porter

Secondary: Jamil's Chocolate Hazelnut Porter

Kegged: Trashcan Oatmeal Stout, SNPA Clone, Old Crustacean, and Apfelwein

wilserbrewer

Recipes 

Assuming the "hot" batch was chilled properly prior to pitching, I don't think you will have issues w/ varied batch temperatures w/ 5 gal. batches. As the batch size increases, cooling during fermentation becomes more challenging. Think 25 gal. connical?? w/ glycol syatem??

EdWort

Recipes 

Most likely it will be one bucket fermenting too cold, as the hot bucket will be causing the freezer to kick in to lower the temp. I do two buckets at a time, but that's because it is a 10 gallon batch.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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