fireface
Member
I did a search and didn't find exactly what I was looking for so here goes.
My friend and I are big fans of lagers/pilsners. Our goal is to brew a lager/pils to rival some of our favorites from the pub: Baron, Trumer, Skull Creek, etc.
The problem is we do not have access to fridge or other type of cooling system to keep the fermentor in the 50 degree range. Can any of the more experienced brewers out there give us any tips or advice?
I think I may try to make a makeshift cooler by inserting the carboy into an old 10 gallon igloo beverage cooler my gf has, and then placing it outside in the cool Seattle spring, but I'm worried about temperature swings.
Any advice is appreciated.
My friend and I are big fans of lagers/pilsners. Our goal is to brew a lager/pils to rival some of our favorites from the pub: Baron, Trumer, Skull Creek, etc.
The problem is we do not have access to fridge or other type of cooling system to keep the fermentor in the 50 degree range. Can any of the more experienced brewers out there give us any tips or advice?
I think I may try to make a makeshift cooler by inserting the carboy into an old 10 gallon igloo beverage cooler my gf has, and then placing it outside in the cool Seattle spring, but I'm worried about temperature swings.
Any advice is appreciated.