OK, against better wisdom, I'm going to try to ferment in my former cheese cave, which is in our basement. I was an idiot and bought a refrigerator without thinking of its height - "it's a "full size" fridge. Great!", and discovered it's a very tight fit with just the corny post/converted keg setup. Whether blowoff or airlock, or even open ferment, it's either too short or not deep enough to handle outlet valves, etc. So it's now a great storage or conditioning fridge, and I'd rather ferment inside anyway.
Moves me to my old cheese cave, which I built when I was doing traditional French alpine cheeses. Obviously before one drop of wort goes into the chamber, it's going to be hit with a sanitation regime it never expected. Moving on.
I currently have an Inkbird running with a small ceramic heater. The cave, and our basement, is about 55F so I'm checking in an hour or so to see how well the setup heats the cave to fermentation temp.
I have a monster AC, which I used when doing the cheese. It was controlled with a coolbot. I don't know if the Inkbird can handle an AC of this demand, but if not, I have the coolbot.
Now my question: AC's always gather dust, beasties, etc. If I end up having to use the AC for this, any suggestions for eliminating this airborne contamination problem?
I'd rather build an internal attemperator, in part to avoid this issue of an AC blowing everything all over the place. Separate attemperators would also obviously allow me to ferment at different temps. But I'm clueless here and have spent quite a bit already; hoping to avoid major investment in a glycol system, etc. Is there a fairly straightforward (and cost-effective, read: cheap), way to do this internal attemperation?
Finally, it's been asked before, but I'm still wondering on a good pumping solution to both rouse the yeast (as in a Yorkshire Square) and move the beer from the open fermentor to a dry-hop and/or conditioning vessel. I dismissed a centrifugal pump, like the Chugger, before, but I'm not sure why I did - wouldn't it work? I seem to recall suggestions for a peristaltic pump, too. Honestly - what kind of pump do commercial brewers use to transfer beer between vessels?
Moves me to my old cheese cave, which I built when I was doing traditional French alpine cheeses. Obviously before one drop of wort goes into the chamber, it's going to be hit with a sanitation regime it never expected. Moving on.
I currently have an Inkbird running with a small ceramic heater. The cave, and our basement, is about 55F so I'm checking in an hour or so to see how well the setup heats the cave to fermentation temp.
I have a monster AC, which I used when doing the cheese. It was controlled with a coolbot. I don't know if the Inkbird can handle an AC of this demand, but if not, I have the coolbot.
Now my question: AC's always gather dust, beasties, etc. If I end up having to use the AC for this, any suggestions for eliminating this airborne contamination problem?
I'd rather build an internal attemperator, in part to avoid this issue of an AC blowing everything all over the place. Separate attemperators would also obviously allow me to ferment at different temps. But I'm clueless here and have spent quite a bit already; hoping to avoid major investment in a glycol system, etc. Is there a fairly straightforward (and cost-effective, read: cheap), way to do this internal attemperation?
Finally, it's been asked before, but I'm still wondering on a good pumping solution to both rouse the yeast (as in a Yorkshire Square) and move the beer from the open fermentor to a dry-hop and/or conditioning vessel. I dismissed a centrifugal pump, like the Chugger, before, but I'm not sure why I did - wouldn't it work? I seem to recall suggestions for a peristaltic pump, too. Honestly - what kind of pump do commercial brewers use to transfer beer between vessels?