Is a fermentation chamber necessary?
Is a fermentation chamber necessary? My house usually stays anywhere from 60 (in bad situations) and 72 degrees. I'd like to not have to buy another fridge for brew, but I will if I need to.
not having to babysit my beer during fermentation is worth it to me.
I bought a chest freezer, a brew belt and made up a dual stage temperature controller using an STC-1000. I bought everything brand new, even the chest freezer (should have looked harder for something used to bring my cost down). So my "set it and forget it" temperature control system cost me around $300CDN.
If money was tight or I didn't have the space for it I would have explored other options but, as it stands right now, not having to babysit my beer during fermentation is worth it to me.
Exactly.
Additionally, a fermentation chamber offers more flexibility. You can do lagers at low temps, ales at mid temps, and Belgians at high temps all with the push of a button. You aren't going to do Belgians with a tub and water bottles in the winter. Similarly, doing lagers is probably out of the question. Using a tub and water bottles seems to favor traditional ale fermentations. If that's what you are going for then it is an attractive option. But keep in mind that ale strains have a wide range of temp tolerances and flavor can be manipulated by fermentation temps. That's why it's important to have precise control.
I'm not trying to hate on tubs and water bottles. To each his own. Everyone has different constraints and a different approach to this hobby, and I respect that. I'm just trying to give the OP practical information so that he can make a decision on his own based on how he wants to pursue this hobby. Like I said earlier, a ferm chamber isn't necessary to make beer, but it offers convenience, flexibility, a consistency. All of which are keys to making great tasting beer day in and day out.
One thing I didn't see mentioned is: When you have that one batch that the ferment goes crazy on and fills up that air lock, plugs up the holes and boom! The airlock and beer go everywhere. It's much easier to clean the fermentation chamber than the carpet and ceiling. (and all the coats that were in that closet) Plus out of all the brewing equipment I've gathered over the 20+ years I've been brewing fermentation temp control has improved my beer the most.
Is a fermentation chamber necessary? My house usually stays anywhere from 60 (in bad situations) and 72 degrees. I'd like to not have to buy another fridge for brew, but I will if I need to.
Wow Really ? Simple cut open holes in bottom of airlock and use A Blow Off Tube, this will prevent that from ever happening.
I don't keep coats in my brew room.
And why on earth would you throw away 20+ years of equipment you gathered just because it got some yeast & beer on it? you can wash equipment.
Cheers
I think you misunderstood the what I was trying to say. I ferment in 6.5g carboys which are normally more than enough for a 5g batch. I also use 3 piece air locks not blow off tubes. Now if you happen to have one of those crazy ferments that is more than a 6.5g carboy can handle (which you dont know until it happens) you have a mess to clean up.
As a newer home brewer at the time one of the cooler rooms to ferment in happened to be the coat closet. Beer all over the coats didn't go over well with SWMBO.
Keep in mind that all most all new brewers don't have brew rooms and no I haven't thrown anything away. I still have my first 3g ceramic pot I did partial boils on.
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