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This reminds me of a debate my wife and I would regularly have about camping. She wanted to pack up the tent everyday and go to another place to see something new. If I loved the original camp site and area, I wanted to stay. Having said that … I can see both sides. I’ve been content with...

So here’s where I’m at. Yesterday, I shut the refrigerator off, kept the freezer at a medium setting and left it overnight. The temperature this morning in the fridge was 55. That’s on the high end of what I want for lagering. I’ve set the freezer to its lowest setting to see if that makes a...

Thanks for this. It never would have occurred to me that a keg on the hump in my keezer would be that much warmer. That would matter a lot for lagering.

I’ll be there in 10 minutes. 😂

Looks like it comes with a pump.

Thanks. MoreBeer also has this. Any thoughts? https://www.morebeer.com/products/brewbuilt-universal-coolstix-1-diameter-pump-kit.html

I'm open to anything, but within reason, cost-wise. That's why I'm seeing if I can get the fridge to a decent temperature first. If I can't, maybe going the insulation/controller route is next. Anybody have a recommendation for that kind of set-up?

Thanks. I’m going to see if I can get it to 45 in the fridge. So far, it’s at 41, which is probably too low for fermentation. I assume. 🤔

I’m a bit confused. If I set the Inkbird to 50 for the refrigerator, wouldn’t the freezer get to the same temperature? Forgive my thickheadedness!

We have a second fridge in the basement, also a side-by-side. My wife has given the go-ahead to use the refrigerator side to ferment lagers at 45-50F. One problem: We still need the freezer side to store meat, etc. I’m assuming if I use an Inkbird, the freezer will also get to whatever temp the...

That raises a question. I have a keezer that currently has three kegs in it. Is it possible to ferment a lager in the keezer at a higher temperature AND still serve the beer that's on tap? I serve at 38 degrees. I guess that would mean jacking up the temp to 45-50 to ferment.

I’d like to make lagers at some point. I’m curious what method people here use — freezer/refrigerator with a temperature control or fermenter setup that has a coil, pump, cooling source and temp control? What are the benefits/drawbacks of either? Is there a fermenter setup that won’t break the...

I'm planning a Christmas ale and want to use ground cinnamon. When is the best time to add it -- at the end of the boil? After fermentation?

Besides HBT and Facebook, are there any other good sites to look for used homebrewing equipment?

I wish this were a conical fermenter!

Ah. As I said earlier, lesson learned. And I know there will be more lessons to come with this hobby!

I can't. Both look awesome.

A belated "thank you'' for this. Your advice is very similar to how I brewed my first three all-grain batches. I'm still trying to get my head around why the original recipe called for a mash-in temp of 178 (to get to 158). It think it's what did me in on brew day. BTW, I added a lot of DME...

I think we're more paranoid than worried. But I can't talk right now. I'm being watched.

I really, really hope you're right! Thanks!