- Joined
- May 24, 2020
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I'm getting back into homebrewing after a long hiatus (25 years) and am struggling with controlling temps during fermentation. My previous home had fairly good climate control and I generally make ales, so keeping the temperatures in the 65 - 70F range wasn't a problem. My current house has horrible climate control--I don't mind much on a physical-comfort level, but this summer during fermentations it's frequently gotten close to 80 during the day.
I've looked into all the methods for controlling fermentation temperature (chest freezers w/added temp controller, swamp coolers, etc.) and I think my best option (for a number of reasons) is to just purchase a fermenter with heating/cooling controls.
Here's my question: Is controlling the temperature mainly a big issue during the first week or so of fermenting and less of a problem after that? I usually have a couple of fermenters going (staggered in timing), so I don't know if I can get away with having one temp-controlled fermenter at the start of the ferment, then another non-temp-controlled fermenter later in the process. Or am I going to need two fermenters with temp control?
I've looked into all the methods for controlling fermentation temperature (chest freezers w/added temp controller, swamp coolers, etc.) and I think my best option (for a number of reasons) is to just purchase a fermenter with heating/cooling controls.
Here's my question: Is controlling the temperature mainly a big issue during the first week or so of fermenting and less of a problem after that? I usually have a couple of fermenters going (staggered in timing), so I don't know if I can get away with having one temp-controlled fermenter at the start of the ferment, then another non-temp-controlled fermenter later in the process. Or am I going to need two fermenters with temp control?