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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > In a situation
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Old 11-10-2012, 03:24 PM   #1
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Default In a situation

So, i've brewed 2 batches so far. I converted over my chest freezer with an STC 1000. My situation is that i have my 2 brews in my 7cu ft freezer fermenting. I want to brew today, but i wont have room in the fermenter for the latest brew. My first brew has about 5 days left before i keg it, but if i keg it now, i can fit it in the fermenter with my 2 fermenting brews. Should i keg it now?

Also, since i'll have a brew done soon and ready for the fridge, i'll have to adjust my temp down below fermentation temps. Anything easy i can do to keep fermentation temps for my other two brews? My apartment is usually about 70 deg.

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Old 11-10-2012, 03:31 PM   #2
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Swamp cooler... Do a search on it, you'll find lots of examples.

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Old 11-10-2012, 03:35 PM   #3
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I float my fermenters in the bathtub full of water. The large thermal mass prevents temperature swings and I just float an ice bottle or two to keep the water around 65 degrees.

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Old 11-10-2012, 03:42 PM   #4
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Quote:
Originally Posted by Schlomo View Post
So, i've brewed 2 batches so far. I converted over my chest freezer with an STC 1000. My situation is that i have my 2 brews in my 7cu ft freezer fermenting. I want to brew today, but i wont have room in the fermenter for the latest brew. My first brew has about 5 days left before i keg it, but if i keg it now, i can fit it in the fermenter with my 2 fermenting brews. Should i keg it now?

Also, since i'll have a brew done soon and ready for the fridge, i'll have to adjust my temp down below fermentation temps. Anything easy i can do to keep fermentation temps for my other two brews? My apartment is usually about 70 deg.
Take out the beer that's close to kegging. Temperature control is crucial at the beginning of the fermentation phase, but after the krausen has fallen it's not nearly as crucial.
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Old 11-10-2012, 03:42 PM   #5
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The almost finished beer should be fine at 70. I typically raise the fermenting temp to 70 for the last week of fermentation anyways. If you need the bucket/carboy for the new beer, rack the almost finished beer to a keg and purge with co2, seal the lid and stash in a closet until you are ready to chill and carbonate.

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Old 11-10-2012, 03:42 PM   #6
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If your beer is done fermenting, you can take it out and leave it at room temp until you keg.

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Old 11-10-2012, 03:48 PM   #7
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How long has it been since you made the first batch??

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Old 11-10-2012, 08:49 PM   #8
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How long has it been since you made the first batch??
First batch was brewed 2 weeks ago. Racked to secondary at 1 week to make room for the second batch. I bought another 6gal better bottle for another primary but i cant fit 2 better bottles and a bucket in my fridge.

Anyone know of very small portable ac units or coolers? I have an extra closet in my apartment im thinking of trying to get to 60deg or so for fermentation. Anyone done this?

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Old 11-10-2012, 11:35 PM   #9
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Take out the beer that's close to kegging. Temperature control is crucial at the beginning of the fermentation phase, but after the krausen has fallen it's not nearly as crucial.
This.

It might in fact help to let the temp rise at this point.
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Old 11-11-2012, 02:07 AM   #10
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You won't KNOW it's ready for keg without pulling a SG/taste sample. Get the SG, make sure it's the FG (second sample in 3-4 days) and taste both. IF there are no off flavors and it's at a stable gravity, it's probably safe to keg. If you're not going to put the keg on tap right away, then you could also leave it at cooler temps (what's the coolest area in your place?) for another couple of weeks.

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
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Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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