I've finally gotten a keezer and fermentation chamber set up to be able to fight one of the biggest problems I see in the homebrew community:
Not temperature control, not contamination, but PATIENCE :fro:.
With only one temperature controlled box, I've only been able make and drink one batch at a time (I've recently started kegging so bottles in the house fridge isn't an option). Also, I live in central FL, so room temperature is close to 80 and the garage is closer to dehydration temps than most cellar temps. Now that I can control fermentation and serving temps at the same time I'm running into some questions:
How do you cold crash (assuming you only have two temp controlled environments - fermenter and keezer/kegerator like me, do you have to get a third controlled environment??)
Fermenting multiple batches - where do you put the temp probe? I've been attaching mine to the side of whatever is cooking, but when I put a second batch into the box, should I be watching the new (warmer) batch or just leave it on the one that is already at temp? I can argue either way so looking for experience here (if you do something different like keeping your temp probe in a separate jar/bottle please chime in too, don't let my ignorance keep you from helping me)
This is the set up that I have, fermentation chamber on the left and my keezer on the right.
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(I'm still working on my setup so expect to see finishing things like wood facing and collar on everything)
Not temperature control, not contamination, but PATIENCE :fro:.
With only one temperature controlled box, I've only been able make and drink one batch at a time (I've recently started kegging so bottles in the house fridge isn't an option). Also, I live in central FL, so room temperature is close to 80 and the garage is closer to dehydration temps than most cellar temps. Now that I can control fermentation and serving temps at the same time I'm running into some questions:
How do you cold crash (assuming you only have two temp controlled environments - fermenter and keezer/kegerator like me, do you have to get a third controlled environment??)
Fermenting multiple batches - where do you put the temp probe? I've been attaching mine to the side of whatever is cooking, but when I put a second batch into the box, should I be watching the new (warmer) batch or just leave it on the one that is already at temp? I can argue either way so looking for experience here (if you do something different like keeping your temp probe in a separate jar/bottle please chime in too, don't let my ignorance keep you from helping me)
This is the set up that I have, fermentation chamber on the left and my keezer on the right.
(I'm still working on my setup so expect to see finishing things like wood facing and collar on everything)