tarponteaser
Well-Known Member
I converted an old fridge into a fermentation chamber with the help of an inkbird temp controller. Dialed the fermentation temp to 67 and let the batch sit for 3 weeks. Great stable temps even with the fridge on back poolpatio with 90 plus temps in afternoon.
Adjusted temp control to 38 on Sunday and three days later the fermenter Temp is at 51 degrees ( probe taped to 7.5 gal fermenter).
I realize it takes time to change the temp of 6 plus gallons of liquid, but once I'm at the desired temp of 38 degrees, how long do I maintain it there before kegging?
This is my first batch using controlled temp fermentation and I love it, no longer a slave to frozen water bottles and checking temps twice a day ( yes it is hot here in FL).
Thanks for any tips
Adjusted temp control to 38 on Sunday and three days later the fermenter Temp is at 51 degrees ( probe taped to 7.5 gal fermenter).
I realize it takes time to change the temp of 6 plus gallons of liquid, but once I'm at the desired temp of 38 degrees, how long do I maintain it there before kegging?
This is my first batch using controlled temp fermentation and I love it, no longer a slave to frozen water bottles and checking temps twice a day ( yes it is hot here in FL).
Thanks for any tips