Originally Posted by Poindexter
Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve.
No temp controller required. No water bath. No fermentation chiller. No thermometer. Just $100 worth of junk from McMaster Carr and a spare Cornelius to use as a fermenter.
Poindexter , Where in the wiki specifically,