Dr. Fedwell
Well-Known Member
Ready to start making cheese. Ordered my ingredients and have most of the equipment. The cave is the big commitment for so many. I have a chest freezer I use with a controller to ferment my lagers. Most of the cheese recipes call for aging at 54 F, which is acceptable for most of my lager ferments. I have a humidifier from a cigar case that used to be in my store. It is a big thing with a decent sized fan, dial a percentage knob, and holds a quart of water. Am I crazy to put my beer in this thing with cheese in it. I was thinking of building a rack that would fit over the compressor hump, and I could still put two carboys in there. I like the efficiency. I will buy a dedicated cheese cave if this project takes off, but for now?