As many of you know, we are a very small brewery. Basically homebrewers that can sell our beer. We brew 10 gallon batches on a Top Tier stand with keggles. (upgrading soon to 1bbl) Fermenting in buckets in temp controled chest freezers.
well, over the past week, two of the freezers finally gave up the ghost. So, rather than try to get more, we've decided to build a little fermentation room inside the brewery. Planning about a 10X8 room, framed and insulated. We plan on using an airconditioner and space heater. As we generally have 8-10 buckets fermenting at one time, it's not really feasible to tape a temp probe to the side of a bucket.
So, we will keep the room at 67 for all fermentation for all beers (no lagers of course)
Does anyone have first hand experience going this route?