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Old 08-15-2011, 12:30 AM   #1
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Default How do you control fermentation temps?

I use water in a igloo cube cooler with an ice pack. Thinking of getting a small chest freezer.

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Old 08-15-2011, 12:40 AM   #2
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For the moment I leave the fermenter next to the AC vent. My beer fridge ended up being my food fridge and havent gotten around to replacing it.

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Old 08-15-2011, 12:41 AM   #3
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I use an extra fridge with temp controller. Fits 2, 6.8 gallon buckets.
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Old 08-15-2011, 01:19 AM   #4
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I built an insulated box around an old dorm fridge, it will hold 2-4 fermentors or corny kegs. Haven't tried to get to lager temps over the summer, not sure it could do it. Then I use a 2 stage Love controller with a heat wrap inside the chamber, I can hold a carboy to within .5 degree if I wanted too.
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Old 08-15-2011, 01:19 AM   #5
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swamp cooler (which i hate by the way) but moving to a small chest freezer after my stand is built
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Old 08-15-2011, 01:51 AM   #6
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Chest freezer.
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Old 08-15-2011, 01:57 AM   #7
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I have a large Sterilite storage box. It holds 2 carboys. about 5 inches of water in the bottom and the jugs from my LME and 2 last about 18 hours before I switch them out. I am able to keep within a few degrees. Chest freezer with a Johnson controller are next on the list then AG.
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Old 08-15-2011, 01:58 AM   #8
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depends what I want to achieve I use an old upright refrigerator if I want to do Ales in the lower 60's I use a chest freezer for lager's in the 35-55 range I also use the chest freezer for Keg storage. Believe it or not I have very good results with the wet t-shirt trick if I only need to drop down 2-3 degrees or so and finally I have a brew belt from northern brewer to raise temps. All the above are controled either with Love controls or Johnson A-419 controls.
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Old 08-15-2011, 02:23 AM   #9
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The problem I have with a chest freezer is that if my beer rises above the temperature I set on my controller, the freezer will kick on until the beer goes back down below the temperature, but then afterwards the walls are still cold and continue to bring the beer down several more degrees.

This isn't a problem if you keep the probe outside the beer. The problem is, I need to keep the probe inside a thermowell because I need to know the actual temperature of the beer since I sometimes need to warm it. This is only really necessary for Belgian strong ales, which I've been making a lot lately. I keep the beer cool to start, and then warm up the freezer space with a pot of hot water until I hit desired temps. If the beer suddenly cools several degrees, it can knock the yeast out.

That's why I prefer my old system of a wall AC unit and foam insulation chamber. It kicks on, hits the desired temp, and then stops.
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Old 08-15-2011, 04:27 AM   #10
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Right now swamp cooler. Soon an old fridge with a temp controller. I have no problem maintaining a constant temp + or - 1F with the cooler.

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