The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Cheese Making Forum > Cheese/ beer cave

Reply
 
LinkBack Thread Tools
Old 12-02-2009, 03:49 AM   #1
Dr. Fedwell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Haiku Maui
Posts: 80
Default Cheese/ beer cave

Ready to start making cheese. Ordered my ingredients and have most of the equipment. The cave is the big commitment for so many. I have a chest freezer I use with a controller to ferment my lagers. Most of the cheese recipes call for aging at 54 F, which is acceptable for most of my lager ferments. I have a humidifier from a cigar case that used to be in my store. It is a big thing with a decent sized fan, dial a percentage knob, and holds a quart of water. Am I crazy to put my beer in this thing with cheese in it. I was thinking of building a rack that would fit over the compressor hump, and I could still put two carboys in there. I like the efficiency. I will buy a dedicated cheese cave if this project takes off, but for now?

__________________
Dr. Fedwell is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2009, 01:09 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

I'm no expert (only been making cheese a year or two) but I wouldn't put the beer and the cheese in the same area.

The cheese cultures you use are the ones that turn into lactic acid, and then the cheese ages while the cultures work. I keep my cheese items far from my beer items, and don't make cheese and beer in the same week.

I could be wrong, of course, but it just seems to me that the very "infections" I want to avoid in beer are what I'm encouraging in cheese.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2009, 08:16 PM   #3
Dr. Fedwell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Haiku Maui
Posts: 80
Default

Thanks Yooper. Of course not the answer I wanted to here, but confirms my own suspicions. I actually rescued a small piece of commercial refrigeration while moving some stored equipment. Now I just have to see if it will run at 55F without a temp controller. Was trying to avoid this as I already run my house fridge, giant old bar keggerator (holds 12 cornies and is outside), fermenting freezer, etc.. We also pay more for electric than anyone else in the country. I appreciate your input, which is well thought as always. Where are you in the UP. I grew up in Detroit, and used to travel through to Copper Harbor for the Isle Royale ferry every summer(as well as some UP visits/ camping). I always wished I could live up there when I had my life in Michigan. I guess Hawaii will have to do.

__________________
Dr. Fedwell is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2009, 06:36 PM   #4
Domminigan
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Domminigan's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Wichita, KS
Posts: 389
Liked 2 Times on 1 Posts
Likes Given: 5

Default

You could always try using a HEPA filter and make chambers in your chest freezer.

__________________

"For beer, that's not what 'import' means. For beer, import just means better."

Domminigan is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Real Cheese Topic...Pressing Cheese SuperiorBrew Cheese Making Forum 9 08-31-2012 02:11 PM
Mmmm....beer cave. iamjonsharp Home Brewing Photo Forum 6 07-11-2009 04:48 PM
Beer Cave Couevas Equipment/Sanitation 4 05-11-2008 02:31 PM
Beer & Cheese Cregar Recipes/Ingredients 4 07-01-2007 12:58 PM