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Old 02-02-2013, 10:14 PM   #1
Jan 2013
Calgary, AB
Posts: 56
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I live in a south-facing apartment condo where the temperature usually gets to 24C (75F) during the day. I don't have any way of cooling my apartment off other than opening a window or my patio door when I get home from work. I just bottled my first batch, which was a Brew House Pilsner, and currently have a Brew House IPA sitting in the primary. Are my beers always going to taste off because of the higher temperatures in my place? Are there any tricks to cool down a fermenter when the ambient temps are too high?

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Old 02-02-2013, 10:17 PM   #2
Feb 2010
Posts: 258
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I'd start taking the temp readings in closets and try that. My walk-in closet stays a pretty consistent temp and it is on the Western wall that gets all the afternoon sun.

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Old 02-02-2013, 10:20 PM   #3
Sep 2011
Philadelphia, Pennsylvania [PA]
Posts: 369
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Search for "swamp cooler" they work very well.

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Old 02-02-2013, 10:32 PM   #4
Oct 2012
Posts: 4

You could also think about brewing beer styles using yeast suited to that temperature range (saison?)

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Old 02-02-2013, 10:33 PM   #5
aiptasia's Avatar
Jul 2011
Them Scary Woods, FL
Posts: 3,487
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+1 to the swamp cooler, or just get used to fruity estery beers.
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Old 02-02-2013, 10:35 PM   #6
Jan 2013
Calgary, AB
Posts: 56
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Thanks guys. All good suggestions

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Old 02-02-2013, 10:39 PM   #7
Junior Member
Jul 2012
Posts: 364
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Can also fill tub with water and plop the carboy in there. You can fill up water bottles with water, freeze them, and drop them in there (rotate the melted ones out) to get the exact temp you want. Kinda wastes water but works really well.

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Old 02-02-2013, 10:45 PM   #8
KeystoneHomebrew's Avatar
Dec 2012
Montgomeryville, PA
Posts: 351
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I would say just brew lots of Belgian Beers!

If you ferment in glass, you can put the carboy in a shallow receptacle (I used to use one of those large tin buckets you see packed with beer and ice at a party). Then wrap a towel around it, with the bottom of said towel touching the bottom of the receptacle. Fill it about half way with water, then put a small fan blowing onto the carboy. Good for dropping the temp a few degrees every time.
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Old 02-02-2013, 10:48 PM   #9
itsme6582's Avatar
Nov 2009
Posts: 883
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Do you know what yeast came with the pilsner?

Simple and cheap: Put your carboy in a big plastic tub and fill the tub with water. You can drape a towel over the carboy and evaporation will help to cool it. You can also add some ice to the water.

Not as simple but still fairly cheap: Son of a Fermentation Chiller

A little more complicated and pretty expensive: Fermentation Fridge

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Old 02-02-2013, 10:48 PM   #10
Captain Damage
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Apr 2008
Lowell, Massachusetts
Posts: 1,230
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I put my fermenters in a large tupperware pan and add ice for the first couple of days. You can use a bin, bucket, anything that your fermenter will fit in with enough space to fit a few pounds of ice. I don't target an exact temperature, just keep it in the low-to-mid 60Fs The most critical time is the first two or three days, after that I let it finish out and rest at ambient temperature.
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel is Special B)


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