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Old 02-21-2011, 04:51 PM   #1
Jan 2011
Atlanta, GA
Posts: 304
Liked 18 Times on 14 Posts

I am looking at converting a standup freezer to a fermentation chamber, I was concerned about pressure building in the freezer as the fermentation took off. Obviously there will be a small crack in the door seal for the temperature controller wire. Is there any other modification I need to do to vent fermentation CO2 or is there simply not enough produced during fermentation to even be a concern?

Right now my materials of construction are:
1) Freezer
2) temperature controller

I'm assuming it's easy as that to get anywhere from mid 60s down to the lagering temps... Correct?

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Old 02-21-2011, 05:02 PM   #2
Jan 2008
Drain, OR
Posts: 605
Liked 7 Times on 6 Posts

If the pressure built up to large levels it would probably just push the door open. Can't imagine it happening though.
How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? -

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Old 02-21-2011, 05:25 PM   #3
Sep 2010
Pittsburg CA, CA
Posts: 62

I use an old refrigerator as my fermentation chamber and have no vents on it. I have had 3 carboys fermenting in it at the same time with no pressure issues. I think you should be fine.

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