I'm planning on rebuilding my ferm chamber this winter, and was hoping to get a collection of tips and "nice to haves" when planning it out. The basic design would be:
- Square or rectangular area in a garage that would hold x number of fermenters.
- Have heating (space heater) and cooling capability (window a/c).
- Heavily insulated and airtight where practical.
As far as my wish list, I've come up with up with the following:
- Chamber will be elevated to allow siphoning to a corny after fermentation. Ideally I'd like to be able siphon "in place" so no more lifting full carboys.
- The bottom surface will be laminated / formica to make spills easier to clean up.
- The inside dimensions would be high enough to allow for airlock or blow off tube (oops!)
For those that have, or are thinking about building a ferm chamber, what other things have you found that work great, or that you definitely avoid in build 2.0?
Fermentation Chamber Design Considerations
Linear Mode
