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Old 11-12-2008, 06:16 PM   #1
Lochmiel2003
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Oct 2008
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Curious to see what others do to maintain a lower temperature during fermentation...

My basement is usually around 68-70...any suggestions on how to create an environment (cost effective) for a 60 degree ferment??

 
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Old 11-12-2008, 06:18 PM   #2
HBHoss
Chappell Brewery
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Jul 2008
Mariposa, CA
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Look in the DIY section for the "Son of Fermentation Chiller". Not expensive to build and will get temps down below 60 F.

 
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Old 11-12-2008, 06:49 PM   #3
HuntingdonBrewing
Highland Pointe Brewing
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Sep 2008
Downingtown, PA
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Check this out:

Ken Schwartz's Index of Homebrew Stuff

http://home.elp.rr.com/brewbeer/chiller/chiller.PDF

 
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Old 11-12-2008, 07:09 PM   #4
bmarley5780
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Sep 2008
NC
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http://www.wortomatic.com/articles/Remote-Sensing-DIY-Controller-for-Less-Than-$25

 
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Old 11-12-2008, 07:43 PM   #5
krc333
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Sep 2008
Thornton, CO
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How bad is to have your primary or secondary as well fluctuate in temp? I want to a larger and just keep it outside in my shed, but I know the temp will probably be anywhere from 20’s at night to mid to high 50’s at night. Is that up and down going to really screw with the beer? I was thinking this might work if I do a steam type where is left it go for 2 weeks at a temp of 60’s and then let it go crazy outside for a couple weeks after that in a secondary.

 
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Old 11-12-2008, 07:48 PM   #6
BarleyWater
 
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Armpit of Dallas (Irving), TX
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Temperature control is probably the biggest factor in going from OK beer to great, award winning beer. Yeast, IMO, is the most important ingredient, and you need to give a good suitable working enviroment. Temp fluctuations of more than a few degrees can cause off flavors and stalled fermentations, and getting down into the upper 20's may freeze the beer and crack the carboy. A lager needs to be kept STEADY in the lower 50s for fermentation, then just above freezing for the lagering period.
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Old 11-12-2008, 07:57 PM   #7
krc333
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Sep 2008
Thornton, CO
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Thatís a good point on the cracking of the carboy, because that didnít even cross my mind. Ok, that pretty much answers my question slow and steady can almost be the answer to any homebrewing question.

 
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Old 11-12-2008, 07:59 PM   #8
Beerthoven
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May 2007
Cary, NC
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I use the time-tested-and-true chest freezer + RANCO controller combo.

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