Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > lagering?
Reply
 
Thread Tools
Old 09-02-2012, 04:43 PM   #21
bratrules
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: socal
Posts: 460
Liked 18 Times on 10 Posts
Likes Given: 6

Default

Quote:
Originally Posted by bottlebomber View Post
I don't know what your situation is, I personally can only ferment lagers in the winter and spring. What I've done is put the fermenter of wort in an ice bath in an ice chest and let it hit 50, then pitch. In the winter the garage is about 50, so I don't meet to add ice once I get it there, and the water bath keeps temps stable. In the spring I swap out 1 frozen liter bottle of water every day to keep it maintained. If your doing the same thing that may change to 2 pints a day. Who needs a fermentation chamber?
I can vouch for that. I am fermenting a cream ale at the moment and am keeping the temp at 58 no problem. The ice chest works great!! And am sitting at ambient temps of over 90 degrees here in socal. So am sure as soon as temps drop a bit keeping at lagering temps would be no problem.


__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra
bratrules is offline
 
Reply With Quote
Old 09-02-2012, 05:48 PM   #22
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default

Yes, I love it. Plus, after you've fermented your beer, and bottled it, you can take that same ice chest, fill it with ice and beer, and go to the river. No single purpose freezer taking up space in the garage.


bottlebomber is offline
 
Reply With Quote
Old 09-02-2012, 05:58 PM   #23
worksnorth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Soldotna, Alaska
Posts: 684
Liked 62 Times on 49 Posts
Likes Given: 96

Default

Quote:
Originally Posted by shelly_belly View Post
Use this...
+1 fill it with cheap vodka
worksnorth is offline
 
Reply With Quote
Old 09-03-2012, 02:36 AM   #24
SpeedYellow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 1,322
Liked 143 Times on 122 Posts
Likes Given: 34

Default

Quote:
Originally Posted by worksnorth

+1 fill it with cheap vodka
Nah, use water. Cheaper than vodka, equally as effective, and wouldn't make your beer taste funny even if the entire thing got sucked in.
SpeedYellow is offline
 
Reply With Quote
Old 09-03-2012, 03:16 AM   #25
worksnorth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Soldotna, Alaska
Posts: 684
Liked 62 Times on 49 Posts
Likes Given: 96

Default

Quote:
Originally Posted by SpeedYellow

Nah, use water. Cheaper than vodka, equally as effective, and wouldn't make your beer taste funny even if the entire thing got sucked in.
Whatever, I'm sticking with Vodka
worksnorth is offline
 
Reply With Quote
Old 09-03-2012, 07:32 PM   #26
william2010
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 139
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by bratrules

I can vouch for that. I am fermenting a cream ale at the moment and am keeping the temp at 58 no problem. The ice chest works great!! And am sitting at ambient temps of over 90 degrees here in socal. So am sure as soon as temps drop a bit keeping at lagering temps would be no problem.
48 degrees to cold for fermenting?
william2010 is offline
 
Reply With Quote
Old 09-03-2012, 07:52 PM   #27
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default

Quote:
Originally Posted by william2010

Is it to cold to ferment at 45 degrees???
Quote:
Originally Posted by william2010

48 degrees to cold for fermenting?
Quote:
Originally Posted by bottlebomber

Depends on the strain. The Urquell strain that I like to use is good at 45.
bottlebomber is offline
 
Reply With Quote
Old 09-03-2012, 07:55 PM   #28
bratrules
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: socal
Posts: 460
Liked 18 Times on 10 Posts
Likes Given: 6

Default

Quote:
Originally Posted by william2010

48 degrees to cold for fermenting?
Depends what lager yeast strain your using. 48 degrees seems good for most lager strains. As most state that 50-55 is the optimal temp for lager fermentation.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra
bratrules is offline
 
Reply With Quote
Old 09-03-2012, 09:09 PM   #29
greatschmaltez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Atlanta, GA
Posts: 304
Liked 14 Times on 13 Posts
Likes Given: 1

Default

For suck back prevention, just take your airlock off every 15 minutes or 20 minutes as you are cooling down your fermenter to equalize the pressure. Don't be anal about contamination. Once it gets down to temperature you'll be good.
greatschmaltez is offline
 
Reply With Quote
Old 09-03-2012, 09:19 PM   #30
Erroneous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Tallahassee, Florida
Posts: 597
Liked 29 Times on 25 Posts

Default

And I'm not so sure the solid bung would be a good idea with a glass carboy. Vacuums are more dangerous than being pressurized.

If you already have the fridge and want to use it for fermenting, you can a) purchase a Johnson controller, b) search for Ebay aquarium controller, c) modify your fridge's thermostat to work at a higher temp, or d) program and wire up an arduino to control it


Erroneous is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS