LeftTurnOnly
Active Member
- Joined
- Nov 4, 2009
- Messages
- 34
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- 4
Hi gang....
Is there a ballpark guess as to at what batch size, controlling the ambient air temperature is no longer enough for temp controlling a fermentation well?
I used to temp control 5 gallon batches in a fridge with a temp controller and that worked great. Now my brother and i are doing 10 gallon batches fermenting in sanke kegs (discarded legally purchased kegs by the way :rockin: ) in a temp controlled box i built using a window AC and CoolBot and a ceramic pet heater, and that still seems to be doing a good job yet.
Just wondering at what size, might that not be enough with more heat being generated internally from a bigger batch and perhaps some kind of internal cooling coil might be in order. This post here is what got me wondering about it...
https://www.homebrewtalk.com/f51/internal-fermentation-chiller-236079/
i thought that was a pretty nifty idea...
Thanks guys...
Kyle...
Is there a ballpark guess as to at what batch size, controlling the ambient air temperature is no longer enough for temp controlling a fermentation well?
I used to temp control 5 gallon batches in a fridge with a temp controller and that worked great. Now my brother and i are doing 10 gallon batches fermenting in sanke kegs (discarded legally purchased kegs by the way :rockin: ) in a temp controlled box i built using a window AC and CoolBot and a ceramic pet heater, and that still seems to be doing a good job yet.
Just wondering at what size, might that not be enough with more heat being generated internally from a bigger batch and perhaps some kind of internal cooling coil might be in order. This post here is what got me wondering about it...
https://www.homebrewtalk.com/f51/internal-fermentation-chiller-236079/
i thought that was a pretty nifty idea...
Thanks guys...
Kyle...