Currently my system looks a little like this:
2-3 active carboys/buckets (4 in a pinch)
swamp cooler action when necessary (only a few weeks this year, Bay Area)
I often skip secondary or 2ndary in kegs unless dry-hopping
3 kegs on tap, with room for a 4th (keezer)
many spare kegs
----------------------------
I want to #1-soon) upgrade to be able to do lagers, and #2-someday) have more automated temp control for ales #3-whenever) have some space for cold-conditioning or temp-controlled storage
I've thumbed through what must be a million different solutions here on HBT and elsewhere. My big challenge is prioritizing and figuring "how big" at what temps.
I like the idea of a ~5 cu ft freezer for lager fermentation (and the occasional very cool ale?). I could lager in there or in the serving keezer if necessarily.
I also like the simplicity of having a larger freezer conversion or fridge for ale control. This is sort of my minimal priority, but would be more hands-off than swamp cooling. Would also help the few days it gets a little too cold here. Downside is that even if all ales are in the same ballpark, none are the exact same idea, esp if you like to let them warm up a tad after primary.
I like the idea of either piping cold air off a existing freezer/fridge to a "son of" / "mother of" type box. I suppose you could do individual chambers in the "son of" /"mother of" idiom... has anyone done that, is it overkill? I also thought about individual water bath with electric valves but that doesn't seem very practical.
And then storage. What temp is the best to double-up as storage for kegs and bottles? Does it matter if it's carbed or not yet? Would some storage space be best appreciated at ale temp, lager temp, lagering temp?
Thanks for any advice. I feel blessed that my apartment is ale-friendly most of the year, but because of that I have been lazy or under-prepared for certain situations and need to tap into the knowledge here to map out some brighter future.
2-3 active carboys/buckets (4 in a pinch)
swamp cooler action when necessary (only a few weeks this year, Bay Area)
I often skip secondary or 2ndary in kegs unless dry-hopping
3 kegs on tap, with room for a 4th (keezer)
many spare kegs
----------------------------
I want to #1-soon) upgrade to be able to do lagers, and #2-someday) have more automated temp control for ales #3-whenever) have some space for cold-conditioning or temp-controlled storage
I've thumbed through what must be a million different solutions here on HBT and elsewhere. My big challenge is prioritizing and figuring "how big" at what temps.
I like the idea of a ~5 cu ft freezer for lager fermentation (and the occasional very cool ale?). I could lager in there or in the serving keezer if necessarily.
I also like the simplicity of having a larger freezer conversion or fridge for ale control. This is sort of my minimal priority, but would be more hands-off than swamp cooling. Would also help the few days it gets a little too cold here. Downside is that even if all ales are in the same ballpark, none are the exact same idea, esp if you like to let them warm up a tad after primary.
I like the idea of either piping cold air off a existing freezer/fridge to a "son of" / "mother of" type box. I suppose you could do individual chambers in the "son of" /"mother of" idiom... has anyone done that, is it overkill? I also thought about individual water bath with electric valves but that doesn't seem very practical.
And then storage. What temp is the best to double-up as storage for kegs and bottles? Does it matter if it's carbed or not yet? Would some storage space be best appreciated at ale temp, lager temp, lagering temp?
Thanks for any advice. I feel blessed that my apartment is ale-friendly most of the year, but because of that I have been lazy or under-prepared for certain situations and need to tap into the knowledge here to map out some brighter future.
