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Old 09-02-2011, 05:33 PM   #1
jdlev
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I ferment in the tub...the well water keeps it at around 67-68 degrees, and it's made a big difference between now and what I used to ferment at (~74!) All the carboys in there now have completed fermenting. Is there any problem with moving them to normal house temps (~74-76), until I can rack them?

I'm looking at doing a keezer for lagering, storage, & cold crashing. I've never had a chest freezer, so do they allow you adequate temperature control, or do I need on of those power modules that turns it off and on to maintain a temp?
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Old 09-02-2011, 06:32 PM   #2
rgontasz
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Grab yourself a temp controller! Soon you will be making the best beer of you life. It's the best upgrade i've made to my setup!

 
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Old 09-02-2011, 06:36 PM   #3
jdlev
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Quote:
Originally Posted by rgontasz View Post
Grab yourself a temp controller! Soon you will be making the best beer of you life. It's the best upgrade i've made to my setup!
Any recommendations?
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Old 09-13-2011, 02:21 PM   #4
rgontasz
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http://www.amazon.com/Refrigerator-F...5923653&sr=8-8

 
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Old 09-13-2011, 06:23 PM   #5
GoNova
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This is the question I'm interested in as well.

Quote:
Originally Posted by jdlev View Post
Is there any problem with moving them to normal house temps (~74-76), until I can rack them?
I've got a fermentation chamber, but it only holds 2 carboys. So, after the bulk of fermentation is finished, I move the carboy out to room temp so I can make space for new fermenting beers.

Anyone see a problem with this?

 
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Old 09-13-2011, 06:32 PM   #6
beergolf
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I have been keeping my brews in the fermentation chamber for 2 weeks and then taking them out and let them sit for another week at room temp of 73. Fermentation is over so I have not noticed any off flavors in these brews.

 
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Old 09-13-2011, 07:33 PM   #7
Ernst-Haeckel
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Quote:
Originally Posted by GoNova View Post
This is the question I'm interested in as well.



I've got a fermentation chamber, but it only holds 2 carboys. So, after the bulk of fermentation is finished, I move the carboy out to room temp so I can make space for new fermenting beers.

Anyone see a problem with this?

 
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Old 09-13-2011, 09:56 PM   #8
makomachine
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Zero, zip, nada problem with taking it out to room temps. Done it many times - you'll likely get airlock activity but that's off gassing of CO2 tied to increase in temperature, not magic restart to fermentation. (unless you weren't complete which should have been verified by hydrometer)
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Old 09-14-2011, 04:21 PM   #9
rgontasz
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Agreed! I do this all the time with no off flavors what so ever!

 
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Old 09-16-2011, 02:52 AM   #10
mmonacel
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Yep. Just heard Jamil say the same thing on one of the archived Brew Strongs.
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