Greetings gang,
My kegerator crapped out a while back and I'm thinking about my next setup. My main goal right now is reducing the hangover inducing properties of my cider. Unless I'm mistaken, public enemy #1 is fermentation temperatures when it comes to fusel alcohols. What are your thoughts on a chest freezer that is set to, say, 50 degrees F for both serving and fermenting? Would 50 degrees be too cold for some yeasts or will fermentation just take longer? I'm ok with it taking up to 4x longer. I was thinking of getting a chest freezer large enough to hold 4 serving (corny) kegs and 3 fermenting (corny) kegs plus CO2 tank and regulator. Appreciate any input or words of warning before I take the plunge.
My kegerator crapped out a while back and I'm thinking about my next setup. My main goal right now is reducing the hangover inducing properties of my cider. Unless I'm mistaken, public enemy #1 is fermentation temperatures when it comes to fusel alcohols. What are your thoughts on a chest freezer that is set to, say, 50 degrees F for both serving and fermenting? Would 50 degrees be too cold for some yeasts or will fermentation just take longer? I'm ok with it taking up to 4x longer. I was thinking of getting a chest freezer large enough to hold 4 serving (corny) kegs and 3 fermenting (corny) kegs plus CO2 tank and regulator. Appreciate any input or words of warning before I take the plunge.