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Old 02-07-2014, 02:30 PM   #11
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That's correct, but I'd recommend using a chest freezer instead of a conventional refrigerator. In my experience, a chest freezer better accomodates a carboy than a refrigerator, with less wasted space (like the aforementioned freezer on top rendered useless).

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Old 02-07-2014, 04:18 PM   #12
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If you cant use a water bath to keep it cold, which is the cheapest option, your next cheapest option is something like the Cool Brewing bag.
https://www.cool-brewing.com/

I think there's a forum post here about it somewhere and a lot of people seem to like it. Its a bit expensive at $60 + shipping but if you dont have room for a fridge/freezer, and cant just keep giant tubs of water laying around due to kids its the best next thing.

Throw your beer in, throw in a few ice packs or frozen bottles of water, seal it up and watch the temps to determine how often you need to add ice. In reality its only the first 72 hours that really matter in the fermentation, although you should do your best to keep it cool if it starts going up a few degree's after the main fermentation push your probably ok.

The temps your listing though(75+) are way way too hot and you will end up with foul beer.

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Old 02-07-2014, 04:19 PM   #13
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Quote:
Originally Posted by beer_30 View Post
that's easy enough. I assume that's not going to allow me to have a freezer on top though?
Unfortunately not. A fridge\freezer uses one compressor and the plug in temp controller will control when the compressor kicks on and turns off.
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Old 02-07-2014, 04:28 PM   #14
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Quote:
Originally Posted by beer_30 View Post
I live in south texas it's hard keeping anything at 76 degrees or below during the summer.

My office has it's own AC so I should be able to keep it close, but I'm wondering if the temperature gets up to 78ish for a few hours in the middle of the day does that do significant damage?

Any summer time tricks to maintaining temperatures that doesn't require insane electric bills?
Im in central Tex,,, so understand the wort chilling and fermentation temp control issues you have.

.. it will make beer with what you describe.. but I'll bet, it'll make beer your not going to like much or at all.

There are hundreds of ways to control temps...and they are described in thousands of differences a ways in this one forum alone.


The freezer to ferm chamber is in my opinion the best way, if you have the room for it.. Cheap, easy to convert, full control and very little fussing with it from wort in to beer out weeks later.

The "Swamp cooler" with or without pump with or without ice is another popular.

But in my opinion, way more work to keep a consistent temp then worth... but for sure, better then no effort at all to control temps.

Used or new freezer, STC1000 controller, few items to build the controller and a bit of time to put it all together...And you have a Temp controlled, for both heat and cooling (before you say.."But im in texas.. no need for a heater" I have my Ferm Chamber in a spare bedroom of the house...and the heater has been on for days not to maintain proper temps for two batches I have in there...it's just too darn cold otherwise)
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Old 02-07-2014, 04:54 PM   #15
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I live in Phoenix and have had great success with the water bath method. cost was $5 (got the tub with rope handles from walmart) and i easily keep my fermentation temps 60-66 degress with amazing control just by dropping in 1-2 frozen 2 liter bottles. once a day.

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Old 02-07-2014, 06:03 PM   #16
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Thanks a lot guys. Glad I asked before I started brewing my first because even though it's cold now it's 76 in my office

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Old 02-07-2014, 06:05 PM   #17
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Higher temps??? Sounds like it's time to make a saison with wyeast 3724!

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