I have brewed about 40 batches of beer and have been pleased with about 90% of what I have made. My biggest challenge is fermenation temps, I have a place I ferment in the basement and just hope it stays cool enough although sometimes my beers ferment a bit warm. It's time for me to do a better job so I am going to purchase a small chest freezer for fermentation, it's all I have room for, and it will hold one ale pale. In order to keep my brews flowing I would probably keep the beer in the freezer for about 2 weeks and then secondary in a cool spot (70-75) in the basement, then on to the keg. My thought is that most of the off flavors are going to come during the primary fermentation and while temperature control for the secondary may be nice temperature control in the primary is going to be a big improvment....would you agree?
Temperature Control in the Primary a Good Start?
- Thread starter blackcows
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Yes, temperature control during fermentation is very important. Not after, as long as extremes are avoided. I routinely do what you are suggesting. After the first weeks I take the brews out of the fermentation chamber and let them sit in the basement man room. No worries.
I agree with this. From everything I have read (and experienced) the most important time period for temperature control is during replication and the first couple of days of primary fermentation. Once the bulk of fermentation has completed, temperature control (within reason... I don't think I'd put the bucket in a 90 degree room) is less of a concern and a slightly warmer temperature can even help in the reduction of diacetyl, acetylaldehyde and other byproducts of fermentation.
I have a frig with a temperature controller that fits one bucket and it works well for me.
On another note, I have heard about some issues with freezers - mainly from Stong's new book. Top loading freezers can be fairly difficult loading and unloading if you have a bad back. Also, freezers do offer better insulation but apparently, this can lead to issues with condensation buildup. Anyone have experience with this?
I have a frig with a temperature controller that fits one bucket and it works well for me.
On another note, I have heard about some issues with freezers - mainly from Stong's new book. Top loading freezers can be fairly difficult loading and unloading if you have a bad back. Also, freezers do offer better insulation but apparently, this can lead to issues with condensation buildup. Anyone have experience with this?
During highly humid weather, if I don't periodically mop out the puddles of water in the bottom of my keezer they'll converge into a pool. But it's no big deal - a small price to pay for having six faucets with home brew behind them
Cheers!
I would be fine with a small fridge but they don't seem to be as available as small freezers, most of the fridges I can find on CL are either way to big (normal size) or the really small dorm fridges. What size to you have that will hold one bucket?
Mike
I live in a small condo so space is a major issue for me. I found a NuCool 2.8 cubic foot compressorless frig with the help of other threads on HBT. Unfortunately, it is no longer made but this current one is the second one I found on CL and paid $30 for it. (My first broke so I'm not sure how reliable they are.) But if you dremel out the shelves in the door, it fits an ale pail with either an airlock or blow-off tube attached. Of course, it also fits a 5 gallon carboy if you'd prefer.
The best thing for me is that it makes very little noise because it doesn't have a compressor. The drawback is that it is only rated for 30 degrees below ambient (I think). I have certainly had it achieve 30-35 below ambient for the only lager I've done. But keep in mind that being compressorless does limit lagering and cold crash temps.
The other good thing is that because it is black and stainless steel and small it can sit in my living room and also functions as my printer stand.
The best thing for me is that it makes very little noise because it doesn't have a compressor. The drawback is that it is only rated for 30 degrees below ambient (I think). I have certainly had it achieve 30-35 below ambient for the only lager I've done. But keep in mind that being compressorless does limit lagering and cold crash temps.
The other good thing is that because it is black and stainless steel and small it can sit in my living room and also functions as my printer stand.
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