I brew lager-ish beers with Nottingham in the mid to upper 50's. Cheap, clean and dependable
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It is hard to get a fridge with a flat bottom all the way to the back. Sears has one (fridge only, no freezer) for about $600, but for an upright freezer with a flat bottom all the way to the back its only $400.I just took the veggie compartments out, built a base from 2 X 4's, and put an old fridge shelf on the base to make the whole floor level. I can now put my wife's champagne bottles on the floor under the base to keep them cold.
My brewing $$ is all but dried up since I just bought a conical, but the freezer is my next purchase.
Yeah my next purchase is an upright freezer that will fit the new conical I just received. I'm running out of garage space! The good news is that this is the last possible piece of brewing equipment I can envision buying.You're obviously delusional.
I have the temp controller set to a 2 degree variance, so if it's set at 54F it won't get above 56 internal temp. If I do this again I'll go to a used appliance store and get a dead upright freezer carcass to convert. It would already be very well insulated and have a good door, something my box needs badly.I like my fermentation "closet" cooled by an a/c unit. Build it to size/fit what you want/need. I had the a/c unit, so it was wood and insulation and screws 30$ or so for mine.That's what I did. But I had the wood and everything else, I just had to buy a $100 AC. Here's a picture of the inside of mine:
Even though it's around 100F in my garage right now, I'm fermenting a smoked roggenbier at 54F internal temp(notice the temp probe wire going into the thermowell). The AC probably runs less than 15 minutes per hour to keep the temp stable.
That is a really interesting setup. How stable does this closet method keep the temperature? I love working with my hands and not spending $400 or more on a fridge or freezer would be a huge plus.
That's exactly the issue I meant to raise, not that it's more important for a conical, it's just more complicated. You have lots of options for cooling buckets and carboys, but conicals are large and just don't fit inside many standard appliances or tubs of cool water.My question is, all things being the same, why is temperature control a problem with a conical but not with a bucket?
I believe what the person who made that comment was referring to was the size and shape of the conical. It does not easily conform to the usual fridge/freezer options for temperature control. It does require more space and lifting it into or out of a freezer is not an option, and it is too tall for most fridges. I have not noticed any difference in the temperature of the beer when fermenting side by side, a bucket and conical.
Lots of grocery stores in France have full service bars, it seems to make the wife shop faster.I read the thread title and thought, what hospital serves beer in the ER ?
I think I like the idea of a cash bar, serving craft beer, at places where a long wait is expected. The DMV, Target and the grocery store checkout on a Saturday morning would be good choices
I like my fermentation "closet" cooled by an a/c unit. Build it to size/fit what you want/need. I had the a/c unit, so it was wood and insulation and screws 30$ or so for mine.That's what I did. But I had the wood and everything else, I just had to buy a $100 AC. Here's a picture of the inside of mine: