MerryMonk

Recipes 

I just wanted to know if any of you had any ideas on how i could lower my fermenting temps from 5-10 degrees without the use of a fridge? I have heard something about wet t-shirts(and not just dealing with bar contests hehe ) Any other ideas........i know the fridge and temp control device is most probably best option, but unfortunately not an option i can do right now due to lack of space. Any and all advice will be much appreciated!!!!!!

ChshreCat

Recipes 

Put water in a tub, put fermenter in the tub, put frozen water bottles in the tub. Change water bottles a couple times a day. Works fine for me.

Then some folks take it up a notch. That's where the t-shirt comes in. Pull the shirt over the fermenter so the bottom is in the water. Point a fan at the fermenter. That'll lower the temp even more. I get mine plenty cool without the t-shirt and fan, but I'm in the Pacific Northwest. Reaching the 80's is really hot here.

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Chumley

Recipes 

I've been successful using the technique described by ChshreCat except I use a square igloo cooler (my mash tun) instead of the bathtub. I usually add about a 1/4 cup of bleach to the water to keep from growing mold/mildew.
Also I use the re-freezable ice-packs (quart size) as they fit easily in the space between the fermentation bucket and wall of the cooler.

Revvy

Recipes 

Do a search for "swamp cooler" or "temp control" and you will find one of the ton of threads and pictures on here...at this time of year there are at least one thread a day asking this same question.

In fact more than likely the "similar threads" box down below with all the "temp control" threads will have some answers as well.

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Falcor

Recipes 

i'm doing the same thing for the first time now, but i'm ending up with fluctuating temps. i put in a frozen bottle before work or before bed and the water temp drops to about 66-68 degrees, by the time i get home or wake up the temp is up to 71-72. the yeast is WLP008, which is good between 68 - 73 but i'm worried about the temp variations. any suggestions?

ChshreCat

Recipes 

How many bottles are you putting in? I found it you put larger bottles in and/or more bottles, it will take longer for them to melt and will hold the temp longer.

You might also need more water in there since more mass will hold temp longer.

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Kauai_Kahuna

Recipes 

For me I would put in two 1qt frozen bottles in the morning, and 1qt frozen bottle in the evening, depending on the expected temp. The more you can insulate the better it is and the less you have to change out the ice. There are tons of Son of Sam threads out there on ice based controlled fermentation chambers.
The real question is how complicated do you want to get.
I got tired of giving a .... and bought a new Estar fridge and using the old one as a fermentation chamber with a basic JC unit.

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Falcor

Recipes 

i have a few 20oz bottles and a 1L bottle that are rotating, one at a time, typically use the 1L when i'll be away longer. i have considered 2 bottles at a time but if 1 can drop it to 66 i was afraid to go too much lower, but fock it i'll try it today anyway.

i've also already added about another 1/2 to 3/4 gallon more water than was there originally. this puts me around the 2.25 gallon marking on the side of my fermenter. i can't go too much higher than that cause i only have a 2.5 gallon batch. i think i'll add just a little more anyway.

Captain_Bigelow

Recipes 

I just have about 3 small water bottles in my swamp cooler. I change them every 1-2 days. The swamp cooler reduces the temperature from 80 to 64 for me.

ChshreCat

Recipes 

I usually use a 1L and 2 20oz bottles at a time when the temps are 80+ outside.

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-Adam Savage