butterpants
Well-Known Member
- Joined
- Apr 29, 2013
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So a little while back, completely due to you guys here my eyes were opened to the amazing difference having your fermentation temperature controlled can make. I refuse to go back..... but now I'm constrained by the limitations of how much space is in my chamber (room for 2 buckets/carboys).
Most of the beers I do get 3 weeks in primary, couple days cold crash then off to kegs/bottles. I would like to brew more frequently than once a month.
Is there any schedule that's feasible to utilize the fermentation chamber early in the beers life then pull it out and stuff them in my 65F basement once high krausen has finished and limit the chance of off flavors.... in turn freeing up the temperature controlled environment for another fresh 10 gallons?
Sent from my Galaxy Nexus using Home Brew mobile app
Most of the beers I do get 3 weeks in primary, couple days cold crash then off to kegs/bottles. I would like to brew more frequently than once a month.
Is there any schedule that's feasible to utilize the fermentation chamber early in the beers life then pull it out and stuff them in my 65F basement once high krausen has finished and limit the chance of off flavors.... in turn freeing up the temperature controlled environment for another fresh 10 gallons?
Sent from my Galaxy Nexus using Home Brew mobile app