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Little help please.

Discussion in 'Fermentation & Yeast' started by Allsup, May 3, 2011.

 

  1. #1
    Allsup

    Well-Known Member

    Posted May 3, 2011
    I started a batch of Warstiener Sunday using wy2308. Today I check it and my fermentation chamber fridge has given up the ghost. The batch is at 52 degs. now and on the rise. Any thoughts on how I can control the temp and save this batch. thanks :confused:
     
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  2. #2
    JonK331

    Well-Known Member

    Posted May 3, 2011
    Place the whole thing in a keg tub or cooler with water and ice.
     
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  3. #3
    Pappers_

    Moderator Staff Member  

    Posted May 3, 2011
    I use a large rubbermaid bin, fill it with water and keep a frozen half-gallon bottle of ice in it. I keep my floating thermometer in it to keep track of the temps. For most of my ales, which I ferment at 60 - 62, I only need swap out the ice bottles once a day. If I were brewing a lager, I would probably start with three ice bottles.
     
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  4. #4
    Allsup

    Well-Known Member

    Posted May 3, 2011
    Good idea, thanks
     
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