"What I Like To Call......The Ferminator......I Aquired Some Rather Large Pieces Of Cardboard And Made An Enclosure That Goes Around My Work Bench. I Made The Enclosure In Two Pieces. The Celing And The Front/sides Are Independant Of Each Other. The Cel"
What I like to call......The Ferminator......I aquired some rather large pieces of cardboard and made an enclosure that goes around my work bench. I made the enclosure in two pieces. The celing and the front/sides are independant of each other. The celing stays in place permanently and the front/sides are removed and stored elsewhere when I'm not fermenting. I use a small electric heater with a thermostat to regulate temp. My whole brewery is in the basement and I only brew in the winter when it's cold. Cellar temp is usually 55-60 during my brewing season. I have two cut out doors for visual monitoring during the first few days of fermentation to watch for blow off and stuff like that. I have an indoor/outdoor thermometer to monitor temp. I keep the outdoor censor in a mason jar full of water to monitor temp. I find this more accurate for assesing ambient conditions. I'd like to get some thermowells and monitor actual ferm temps, but I'm still using buckets to ferm. I won't go thermowell until I get my conicals made up.DESCRIPTION:
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