Summer in an un-air conditioned brew room is just around the corner... questions... - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Summer in an un-air conditioned brew room is just around the corner... questions...

Reply
 
Thread Tools
Old 04-22-2013, 03:55 AM   #1
DSorenson
Recipes 
 
Mar 2013
, Connecticut
Posts: 799
Liked 123 Times on 91 Posts



I know the importance of temperature control through fermentation. I have a simple swamp cooler to combat the warm weather in my un-air conditioned house. I've already been using it to get a feel for what it will require in the hotter months to come.

I bottle and do not have an ideal place for standard fermenting temperatures to store bottles for conditioning. So my question is this...

What are allowable temperatures for the various stages of beer production from pitching to drinking for beer. Let's assume we are working with an ale yeast.

Advise for cheap, practical solutions to potential problems would be appreciated. Thanks in advance!
__________________
Ever have trouble getting a "big beer" to carbonate in the bottle? Read the "rules" and please add your story to the list!

 
Reply With Quote
Old 04-22-2013, 04:13 AM   #2
wolfstar
 
wolfstar's Avatar
Recipes 
 
Apr 2009
Hidden Valley, Arizona
Posts: 481
Liked 38 Times on 29 Posts


Where do you live?

I live in one of the hottest regions of the country (SW Arizona) I use a window 5500 BTU AC unit in my (10x10) brew room. It does fine at keeping the room at 65*. I think it all depends on your region.

A swamp cooler should do you fine too...Do a search on the forums and see what pops up
__________________
Check out Hidden Valley Wolfdog Sanctuary on facebook.

http://www.facebook.com/pages/Hidden...82770901746380

Working to save unwanted Wolfdogs from euthenasia, and educating the public about the joys and trials of Wolfdog and other exotic canid companionship.

 
Reply With Quote
Old 04-22-2013, 04:15 AM   #3
chumpsteak
 
chumpsteak's Avatar
Recipes 
 
May 2011
Meridian, ID
Posts: 852
Liked 96 Times on 79 Posts


Pitch several degrees below your fermentation temps and try to keep the temps under 70 and somewhat stable while primary fermentation is underway. After the fermentation is 75% done then temperature becomes less important and you can just let the temp rise to room temp. Some yeasts are more temp tolerant so you may have to switch to making Belgians during the summer months if you can't control temps. It's worth every penny to build a temp controlled fermentation chamber by the way...
__________________
Well lucky you, the devil made you look....

 
Reply With Quote
Old 04-22-2013, 04:29 AM   #4
acidrain
Recipes 
 
Jul 2012
Seattle, Washington
Posts: 2,080
Liked 181 Times on 156 Posts


Build a temp controlled fermentation chamber:
Free or very cheap refrigerator off craigslist.
STC 1000 off ebay for $25
$5 or $10 worth of wires, outlet and electrical box from Home Depot.
__________________
Keg #1: Brown Bomber Bourbon/Oak Vanilla Porter
Keg #2: The Bollocks ESB
Keg #3 Lawnmower APA
Fermenter: Empty
Bottled: Mjolnir Mead, Lazy Daze Hefe.

 
Reply With Quote
Old 04-22-2013, 04:31 AM   #5
h4mmy86
Recipes 
 
Mar 2012
Cedar Bluff, Va
Posts: 418
Liked 42 Times on 21 Posts


Frozen bottles of water in the swamp chiller ftw

works in my little un-cooled apartment anyway.

I've never worried about it getting too hot for bottle conditioning. I usually leave my bottles in boxes beside the water heater in the closet no matter the temperature.

 
Reply With Quote
Old 04-22-2013, 04:33 AM   #6
DSorenson
Recipes 
 
Mar 2013
, Connecticut
Posts: 799
Liked 123 Times on 91 Posts


I live in CT. It's not THAT bad... but still...

I like your suggestions. My biggest concern is bottle conditioning temps. Anyone think that's important?
__________________
Ever have trouble getting a "big beer" to carbonate in the bottle? Read the "rules" and please add your story to the list!

 
Reply With Quote
Old 04-22-2013, 04:34 AM   #7
DSorenson
Recipes 
 
Mar 2013
, Connecticut
Posts: 799
Liked 123 Times on 91 Posts


Lol... just as I say that hammy ducks in...
__________________
Ever have trouble getting a "big beer" to carbonate in the bottle? Read the "rules" and please add your story to the list!

 
Reply With Quote
Old 04-22-2013, 04:36 AM   #8
pharaohpierre
HBT_LIFETIMESUPPORTER.png
 
pharaohpierre's Avatar
Recipes 
 
Jun 2011
Detroit Suburbs, MI
Posts: 140
Liked 8 Times on 7 Posts


Quote:
Originally Posted by DSorenson View Post
What are allowable temperatures for the various stages of beer production from pitching to drinking for beer. Let's assume we are working with an ale yeast.
I live in South Florida and I can understand your troubles. My difficulty was maintaining consistent temps in my swamp cooler. I would wrap a towel around the entire carboy and let the water from the swamp cooler soak up the towel and cover the entire carboy. However, when the ambient temperature is like 90F it is very hard to constantly keep ice packs in the cooler to bring down the temperature.I know you don't have A/C so it will be hard to bring the temps down into the proper yeast range.

If you could keep the proper temps for the first week then that would be an accomplishment. After that the yeast production will slow significantly but you may still see some off flavors. That also goes with carbonation. It will be minor but that will be okay as long as the krausen period was at proper and consistent temps.

Good luck man, I know how hard it is to bring down the temperature. I guess now is the time to start brewing Saison's. The yeast love it in the low 80'sF.

 
Reply With Quote
Old 04-22-2013, 04:49 AM   #9
h4mmy86
Recipes 
 
Mar 2012
Cedar Bluff, Va
Posts: 418
Liked 42 Times on 21 Posts


I saw somewhere, I think it was here, a guy trying to make a bottle bomb. He even set up a clear plastic miniature green house style situation in his back yard, in the sun, and still couldn't achieve bottle bomb.

I'll try to find the thread. It really put a lot of my worries at ease.
I always keep my bottles in boxes to avoid shrapnel and cut back on mess in the event of an explosion, but so far, so good!

 
Reply With Quote
Old 04-22-2013, 04:52 AM   #10
h4mmy86
Recipes 
 
Mar 2012
Cedar Bluff, Va
Posts: 418
Liked 42 Times on 21 Posts


Here is the thread I mentioned

http://www.homebrewtalk.com/f32/bott...tester-347655/

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My little brew corner Britinusa Equipment/Sanitation 2 01-13-2013 12:08 AM
Air conditioned brew closet experience? kindrox General Beer Discussion 13 12-27-2012 03:17 PM
First brew...bottled and conditioned. acuenca Beginners Beer Brewing Forum 2 08-12-2011 01:38 PM
Cold room questions Layne Fermenters 7 03-04-2011 09:11 PM
Two week cask conditioned brew. . . czucker General Techniques 1 03-02-2011 04:02 PM


Forum Jump