kitchen fridge

[KrausenBoy]

Hi guys,
are there any hygienic contraindications (for you or for the beer) for using regular kitchen fridge (full of food) for lagering? I mean, beside the swmbo

I've no space for a dedicated fridge so I was thinking I could use my regular fridge to ferment and lager a 1 gal batch.

What's your opinions?

Cheers

 

[j1n]

for lagering sure but fermentation temps need to be around 50 for a lager.

my understanding is you ferment a lager at 50-55 for about 2 weeks then you lager it at 35-40 for 2 months in secondary or keg.

 

[flars]

No problems as long as the airlock is full of vodka or a Starsan solution. Spray the mouth of the jug and bung heavily with sanitizer before opening for SG readings.

 

[KrausenBoy]

Hi guys, thanks for your replies.

I know that the suggested low-limit temp for a lager yeast is about 45F, but I'm wondering if 38-40 F are way too low for a fermentation.

If I pitch a good/huge starter at 65 F and then move my 1 gal carboy to the fridge, will the fermentation begin?

Time is not a problem here. It's an experiment, so I don't care to wait for a very long fermentation.

Do you think it's worth trying, or it's just a waste of time and I should keep happily brewing my ales?

Cheers