I ended up keeping it in the primary for 8 days at 52, and racked to the secondary last night after a 60 hour Diacetyl Rest. The fridge is set about 50f, so I figure the temp in the secondaries will drop slow enough to not shock the yeast. I'll start dropping the temps tonight and shoot for 32f since the fridge's stoick temp controller simply has that dial with 1-5 on it.
*crosses fingers and knocks on wood*
Originally Posted by gabe
A fridge temp controller is essential to the process.
That's what I was afraid of. Any suggestions for a simple A fridge temp control device?
From What I have researched so far, it seems that it might be cheaper to buy one, than hack something together, but I am open for suggestions
I'm not an engineer by trade, so as a result fairly inept when it comes to this stuff