I am planning on building a fermentation chamber with temperature control provided by a mini fridge mated to the side of the chamber. This is my first foray into temperature-controlled fermentation. I am not sure how quickly this setup will allow me to cold crash, however. If the temperature drops over the course of a couple of days, is that fast enough?
My first beer in this setup will be a hefeweisen, followed by an ESB.
I could probably use cold packs on the carbouy to speed cooling, or I could place the carbouy in an ice bath. I also could use a wort pump and tubing to pump the wart through an ice bath and back into the carbouy to chill it very quickly. Pumping might increase oxidation risk, though.
I would welcome any suggestions or advice.
My first beer in this setup will be a hefeweisen, followed by an ESB.
I could probably use cold packs on the carbouy to speed cooling, or I could place the carbouy in an ice bath. I also could use a wort pump and tubing to pump the wart through an ice bath and back into the carbouy to chill it very quickly. Pumping might increase oxidation risk, though.
I would welcome any suggestions or advice.