I have a dilemma with fermenting my beers. I typically store my beers in my basement for fermenting. I have a finished basement and just leave the carboys on the bar. We typically don't spend a lot of time down there so the basement is often cooler (62-64F) then the rest of the house (68-70) currently in the winter. The basement will get up to 70 when we are using it.
I have been doing a lot of research lately and one of the keys to really good beer is maintaining ideal fermentation temperatures. I'm contemplating building a fermentation chamber.
Do I build one that I can keep several beers at the same consistent temp despite the style, yeast strain. or do I build a small one that I can dial in the temp for each beer?
Obviously with the second option I would be limited to one beer at a time. So is just keeping the temp optimized most important during primary fermentation (the first 10 days or so) the most critical? Then, after the first 10 days can I just store it in my basement where the temps "float" around a little more.
I have been doing a lot of research lately and one of the keys to really good beer is maintaining ideal fermentation temperatures. I'm contemplating building a fermentation chamber.
Do I build one that I can keep several beers at the same consistent temp despite the style, yeast strain. or do I build a small one that I can dial in the temp for each beer?
Obviously with the second option I would be limited to one beer at a time. So is just keeping the temp optimized most important during primary fermentation (the first 10 days or so) the most critical? Then, after the first 10 days can I just store it in my basement where the temps "float" around a little more.
