Controlling fermentation temperature in this environment

[bru-ster76]

I am planning on using a basement closet where the walls are quite heavily insulated, but the floor is laminate on top of the concrete foundation. I'm locate in BC and this basement stays cool during the summer, but not cold. I'm wondering if I should place the fermenter directly on the floor to allow temperature control from the large cement mass, as it will stay rather constant, or if I should place it on a inch piece of pink rigid insulation foam. I think the ambient air temp will have more of an effect this way and it might fluctuate more. Thoughts?

 

[freisste]

Personally, is still put it in a swamp cooler. I love my swamp cooler.

 

[julioardz]

What about testing it out by filling your fermenter with water and checking the temperature changes of the liquid over a few days. You can then use that as your brew water.

Sorry, that's all I got. I'm in Texas. Even swamp coolers are pretty useless around here without constant ice additions this time of year.

 

[freisste]

It's a good idea to get a baseline, but fermenting beer makes its own heat as well. Something to keep in mind.

 

[bru-ster76]

I was thinking about doing a test tonight and monitoring it for temp over a few days. You read my mind. Thanks for validating my idea, and good point about using it as my brew water.

 

[timrox1212]

I ferment all my brews in a large tote full of water in my basement. My basement holds around 65 so if things get any higher than that I toss a few frozen water bottles in there. This works great.

 

[bru-ster76]

It's an unfinished basement so I wanted to avoid the water, as I don't have a water source or sink in there yet.

 

[timrox1212]

Ahh gotcha. Well I guess your screwed time to stop brewing and just drink bud light. Jk sorry I can't help with that.

 

[CastleHollow]

I think you're fine with it sitting on the slab, especially in BC this time of year. As long as you cool the wort to proper ale pitching temperatures, a slight rise over a few days is not detrimental although the ground is going to stay pretty consistent so fluctuations should not be that great. Think of a wine cellar.

 

[julioardz]

I'm just estimating here, but I'm guessing if you find your water stays at a somewhat consistent temperature below 62F or maybe even 64F, you may be good to go for ales. It just depends on the yeast and how vigorous your fermentation gets. I find US-05 to be pretty forgiving over a wide range up to 68F. That's the temperature of the wort/beer, not ambient. Picking a similarly forgiving yeast will help.

I sure wish that we had basements here for one. I also wish our weather allowed for worry free fermentation temperatures in June without refrigeration.