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bratrules · 09-02-2012, 04:43 PM

Quote:

Originally Posted by bottlebomber

I don't know what your situation is, I personally can only ferment lagers in the winter and spring. What I've done is put the fermenter of wort in an ice bath in an ice chest and let it hit 50, then pitch. In the winter the garage is about 50, so I don't meet to add ice once I get it there, and the water bath keeps temps stable. In the spring I swap out 1 frozen liter bottle of water every day to keep it maintained. If your doing the same thing that may change to 2 pints a day. Who needs a fermentation chamber?

I can vouch for that. I am fermenting a cream ale at the moment and am keeping the temp at 58 no problem. The ice chest works great!! And am sitting at ambient temps of over 90 degrees here in socal. So am sure as soon as temps drop a bit keeping at lagering temps would be no problem.

**bottlebomber** · 09-02-2012, 05:48 PM

Yes, I love it. Plus, after you've fermented your beer, and bottled it, you can take that same ice chest, fill it with ice and beer, and go to the river. No single purpose freezer taking up space in the garage.

**worksnorth** · 09-02-2012, 05:58 PM

Quote:

Originally Posted by shelly_belly

Use this...

+1 fill it with cheap vodka

SpeedYellow · 09-03-2012, 02:36 AM

Quote:

Originally Posted by worksnorth

+1 fill it with cheap vodka

Nah, use water. Cheaper than vodka, equally as effective, and wouldn't make your beer taste funny even if the entire thing got sucked in.

**worksnorth** · 09-03-2012, 03:16 AM

Quote:

Originally Posted by SpeedYellow

Nah, use water. Cheaper than vodka, equally as effective, and wouldn't make your beer taste funny even if the entire thing got sucked in.

Whatever, I'm sticking with Vodka

william2010 · 09-03-2012, 07:32 PM

Quote:

Originally Posted by bratrules

I can vouch for that. I am fermenting a cream ale at the moment and am keeping the temp at 58 no problem. The ice chest works great!! And am sitting at ambient temps of over 90 degrees here in socal. So am sure as soon as temps drop a bit keeping at lagering temps would be no problem.

48 degrees to cold for fermenting?

**bottlebomber** · 09-03-2012, 07:52 PM

Quote:

Originally Posted by william2010

Is it to cold to ferment at 45 degrees???

Quote:

Originally Posted by william2010

48 degrees to cold for fermenting?

Quote:

Originally Posted by bottlebomber

Depends on the strain. The Urquell strain that I like to use is good at 45.

bratrules · 09-03-2012, 07:55 PM

Quote:

Originally Posted by william2010

48 degrees to cold for fermenting?

Depends what lager yeast strain your using. 48 degrees seems good for most lager strains. As most state that 50-55 is the optimal temp for lager fermentation.

greatschmaltez · 09-03-2012, 09:09 PM

For suck back prevention, just take your airlock off every 15 minutes or 20 minutes as you are cooling down your fermenter to equalize the pressure. Don't be anal about contamination. Once it gets down to temperature you'll be good.

Erroneous · 09-03-2012, 09:19 PM

And I'm not so sure the solid bung would be a good idea with a glass carboy. Vacuums are more dangerous than being pressurized.

If you already have the fridge and want to use it for fermenting, you can a) purchase a Johnson controller, b) search for Ebay aquarium controller, c) modify your fridge's thermostat to work at a higher temp, or d) program and wire up an arduino to control it