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Old 06-30-2013, 08:00 PM   #11
excalibur1976
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How are you measuring and controlling the temperature in your fermenter fridge? If you haven't already done so, time to take the guess work out of the process by putting together a digital controller box using an STC-1000 (about 20 bucks on Amazon) to go with that fridge. I use three of them and am extremely pleased.

It's a dual temperature controller. You wire it into a standard 2-plug outlet that you mount in some kind of project box (either homemade or bought at Radio Shack). One (cool) outlet is for the freezer/fridge. Into the other (warm) outlet, you plug some kind of small heater and then put that heater inside the freezer.

Set the target temp (in Celsius) on the STC-1000. Set the tolerance (default is +/-0.5*C). When the temp (as read by the sensor) climbs 0.5*C above the target, it powers up the cool outlet and keeps it energized until the temp drops to the target and then turns it off. Likewise with the warm outlet if it gets 0.5*C too cool. You tape the sensor on the side of the fermenter and place some kind of insulation like bubble wrap over top of it so that it reads the bucket temp and not the air.

http://www.homebrewtalk.com/f51/ebay...-parts-261506/


http://www.homebrewtalk.com/f51/ebay...-build-163849/

http://www.youtube.com/watch?v=7I-iwFLykxs

http://brewstands.com/fermentation-heater.html
Hi bud i have mine built now just a quick question.If i set the temperature to say 18c/64.4f with a 0.3 allowance the chiller kicks in at 18.3 but carry's on to about 18.5 with the excess heat it chills to 17.7 then the heater kicks in but continues down to 16.5 with the excess cold so it's fluctuating 2 degrees below my target how can i make it more stable i was thinking about adding a fan inside to move the air about.
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Old 06-30-2013, 10:42 PM   #12
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Hi bud i have mine built now just a quick question.If i set the temperature to say 18c/64.4f with a 0.3 allowance the chiller kicks in at 18.3 but carry's on to about 18.5 with the excess heat it chills to 17.7 then the heater kicks in but continues down to 16.5 with the excess cold so it's fluctuating 2 degrees below my target how can i make it more stable i was thinking about adding a fan inside to move the air about.
Where's your temp probe located?
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Old 07-01-2013, 12:49 AM   #13
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So I have another question . More of a fermentation ? but about fridge .
I made some Cream of three crops . Put in fridge at 64 I think and instead of using the usual air lock I used a air lock with the end cut off and a hose attached to the top into a bucket of water in case it did a huge fermentation . No big one this time .
So it bubbled after a couple days but only a bubble maybe once a minute or so .
I raised the temp a degree and then on up a degree at a time to 67 . nothing changed .

So my question is , it has been a week in fridge and nothing much going on , is this just a normal fermentation that would normally be bubbling steadily in the air lock but is only bubbling now and then because it has not enough pressure built up to bubble rapidly through the big tube ?
My fist time at low temps , below 68 to 72 room temp . My beer was at 64 beer temp to start .

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Old 07-01-2013, 01:30 AM   #14
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So my question is , it has been a week in fridge and nothing much going on , is this just a normal fermentation that would normally be bubbling steadily in the air lock but is only bubbling now and then because it has not enough pressure built up to bubble rapidly through the big tube ?
My fist time at low temps , below 68 to 72 room temp . My beer was at 64 beer temp to start .
Your temps sound fine. What yeast are you using? For most ales, 64*F (beer temp, not air) is excellent.

As far as activity, you really can't go by airlock or blow-off tube bubbles. Yes, it does take more CO2 pressure to push through the tube vs. an airlock. What was your OG? What is the gravity now? That's how you can really tell.
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Old 07-01-2013, 10:22 AM   #15
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Where's your temp probe located?

Hi bud thanks for you fast reply! At the moment it was just the empty fridge as i'v only just made it.I guess it will be better when i put it on the side of the fv.I did have it taped to the back,my bad thats where the cold comes from i think as it gets wet there so i put it on the floor of the fridge with a thermometer and now there is only 1 degree difference.I also changed the tolerance to 0.5.
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Old 07-01-2013, 08:10 PM   #16
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Hi bud thanks for you fast reply! At the moment it was just the empty fridge as i'v only just made it.I guess it will be better when i put it on the side of the fv.I did have it taped to the back,my bad thats where the cold comes from i think as it gets wet there so i put it on the floor of the fridge with a thermometer and now there is only 1 degree difference.I also changed the tolerance to 0.5.
The temp probe measuring the air tends to fluctuate quite a lot. It'll be much better taped to the side of the bucket/carboy and insulated.

If at all possible, pitch at a few degrees lower than your initial target ferment temp and let it come up. If you put 5 gallons of warmer wort in there, it will take some time to steady because the fridge/freezer has to get much colder to bring the wort temp down. It can overshoot the first few times before it settles down.
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Old 07-01-2013, 10:18 PM   #17
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The temp probe measuring the air tends to fluctuate quite a lot. It'll be much better taped to the side of the bucket/carboy and insulated.

If at all possible, pitch at a few degrees lower than your initial target ferment temp and let it come up. If you put 5 gallons of warmer wort in there, it will take some time to steady because the fridge/freezer has to get much colder to bring the wort temp down. It can overshoot the first few times before it settles down.
O.k thats a good tip.Before i use it i'll fill the fv with water and put a external temp probe in it and see how it looks. thanks for your help mate.
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Old 07-03-2013, 12:04 AM   #18
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Your temps sound fine. What yeast are you using? For most ales, 64*F (beer temp, not air) is excellent.

As far as activity, you really can't go by airlock or blow-off tube bubbles. Yes, it does take more CO2 pressure to push through the tube vs. an airlock. What was your OG? What is the gravity now? That's how you can really tell.
do not know the gravity yet . I will wait for another week and then check . Should be good . I used notty . I normally have real strong fermentations but also normally are in room at 70 or so degrees .
I raised it up to 67 a few days ago , beer temp according to johnson controller and about the same in air according to a wall thermometer . So one of them is probably off by a couple degrees . how ever I really do not think that will affect the quality any .

I saved two bottles of this that I fermented at a room temp of 68 to compare to the this one in fridge .

I think I will make one in future with some agave nectar in it . That blue moon agave nectar ale sure is good tasting stuff
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Old 07-03-2013, 03:32 AM   #19
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I think I will make one in future with some agave nectar in it . That blue moon agave nectar ale sure is good tasting stuff
They actually carry that at our local Walmart. I bought a sixer of it there to take to a dinner (at a BYOB restaurant) along with some of my homebrew just in case someone there wanted a commercial selection. My son gave me a taste of one that he had poured to try out. I must say that it's the best thing Blue Moon has ever made. Quite tasty.
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