BenzTechBK
New Member
I am looking to ferment 20 gallons of beer at one time in two 1/2 barrel kegs. I have been doing it at room temperature(about 74-78 degrees) and I am getting a little bit of Phenolic type flavors that I believe are from the slightly high temp. With that said I am pretty set on getting a chest freezer that can hold 2 kegs and use a temp controller to adjust to the proper temp for the yeast strain. 1) Do you guys think this will help get rid of Phenolic flavors? 2) Is there any other "automated" way to conrol keg temp that I should consider as well. Cheers!