ClydeWigg3

Recipes 

I want to brew now, but don't like the trouble (or have the time) to swap out ice bottles, etc in a swamp bucket. Is there a beer I can make in a bucket of water and forget it for a week?

NordeastBrewer77

Recipes 

Beers like saison are fine to ferment warm like that, but you're gonna be pretty limited in your choices of brews for summer in FL w/o some sort of temp control. Why not build a fermentation chamber with a temp controller that you can set and forget?

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

Quote:

Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

Quote:

Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

ClydeWigg3

Recipes 

Money and space. Getting ready to make wine shortly, but would like to crank out a quick beer first.

Genjin

Recipes 

Make a saison! They are great for the summer time and if you don't go too high with the gravity it should be ready before too long.

drinking12many

Recipes 

Well I dont know how practical it is for you depending on the size of batches you are brewing but why not just get a cooler and some ice packs. A good cooler should be fairly easy to control the temps for a few days. Thats what I have been doing in my house. usually one or two small ice packs will keep it pretty steady for an easy 12 hours. Guess it depends on how good a cooler and how hot it is where you are keeping it. Im only doing the two gallon mr beer fermenter so it fits in a cooler with plenty of room to spare and I barely pay attention to it and just got a 10 dollar digital fridge thermometer I stick in there.

tally350z

Recipes 

You can bring it over.. I've got some extra room in my fridgerator...

__________________
Drunken Tortoise Brewery
Primary - Indian Brittish Ale, Belgian Pale, American BarleyWine, Partigyle from BarleyWine.

Secondary - Hibiscus Mead.

Kegged- Slightly Smoked APA,
Dry Irish stout.
Bottled - Rum Oaked Porter.

Skyforger

Recipes 

Well, warmer temps like that are only ideal for Saison and perhaps Trappists. But if the style you're making isn't too delicate you could probably get away with keeping decent temperature control for just the first day or so of fermentation. That'll establish a good portion of the flavor profile.

zakleeright

Recipes 

I used to use a swamp cooler technique, you only have to swap a small frozen water bottle about 1, 1.5 times/day - not too bad.
Then I stepped up to the "son of fermentation chiller" (search online) awesome, and under $100 parts from homey Depot.
Then I went to CraigsList for an old fridge - $200-400.
I just did my first Saison, and even those jamil suggests keeping it at 68F for two days, then slowly increase temp to ~82. It is good. I love these beers.
Those Belgian farmers didn't bother with all that tho...just did what you're trying to do. Of course, they lived in Belgium, not Florida. :-)

__________________
- zakleeright

brewski08

Recipes 

i'm a tally brewer myself, and i have no problem keeping temperatures in the 60s without using a swamp cooler.

-get a plastic container that can fit your fermenter
-put cool water in the container
-place fermenter in container
-place old t-shirt over the fermenter and let t-shirt droop into the water in the container
-place small electric fan near the fermenter so there's a constant wind source blowing on the t-shirt

this works really well for me. on extremely hot days, i'll place some ice cubes between the t-shirt and the fermenter.

DrummerBoySeth

Recipes 

I may be confused here, but this seems like instructions for building a swamp cooler to keep your fermenter cool without using a swamp cooler??? I'm lost!

__________________
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen