OmniBrewer
Member
Been extract brewing for awhile now (year), and have come to realize that maintaining solid 60's fermentation temps is my biggest hurdle. I keep getting an "off" flavor that is sorta harsh, mouth puckering(ish)...so I believe its astringent or "alcoholic", which I believe is either due to oxidation or high fermentation temps.
I know that I want to build a Keezer at SOME point down the road, and I was wondering if anyone had any insight in buying a chest freezer (and temp control) and use that to get solid 60-70 temps while fermenting and upgrade it to a keezer when money is more available.
I have done the wet towel route, but the scientist in me wants control and precision. I don't have room in my apartment for a full stand up fridge, so that is why I was wondering if a chest freezer would be better (since I plan to get one later anyway). Good brands that will fit a 6 gallon carboy?
Thoughts? Comments? Please tell me if I am being an idiot and should just put it in a pail of water and wet towel method for now.
Cheers
I know that I want to build a Keezer at SOME point down the road, and I was wondering if anyone had any insight in buying a chest freezer (and temp control) and use that to get solid 60-70 temps while fermenting and upgrade it to a keezer when money is more available.
I have done the wet towel route, but the scientist in me wants control and precision. I don't have room in my apartment for a full stand up fridge, so that is why I was wondering if a chest freezer would be better (since I plan to get one later anyway). Good brands that will fit a 6 gallon carboy?
Thoughts? Comments? Please tell me if I am being an idiot and should just put it in a pail of water and wet towel method for now.
Cheers