Author Topic: More questions on ferm temps  (Read 1251 times)

Offline 69franx

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Re: More questions on ferm temps
« Reply #15 on: October 29, 2013, 11:06:04 AM »
Thanks to all, I know where I'm at now. I will also be taking the action of setting my freezer temp a couple degrees lower than what I was looking for. The issue now is that the basement is even colder, now at 54 degrees, so I guess its time for me to purchase a heating element to go with my dual stage temp controller and get back to brewing, maybe a lager due to climate conditions
Frank Laske
Franx Brew Workz
Fermenting:
Conditioning:  You're my Hero Hazelnut Double Brown, Evil Twin, Cherrywood Smoked Porter, Sour Saison on raspberries and something WILD
In Bottles: House IPA, The Queen's Diamonds EBW
In the works: Ballantine Style IPA, Lots of ideas involving impending delivery of WLP 835 Lager X this month

Offline denny

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Re: More questions on ferm temps
« Reply #16 on: October 29, 2013, 11:13:47 AM »
Don't overlook the thermal buffering of water.  I put my fermenters in large tubs of water rather than a fermentation chamber.  It may not be quite as hassle free, but it's very effective.  I was recently fermenting WY1007 at 52F in my garage in a tub of water.  Ambient temps ranged from 30 to 68F, but the beer stayed a constant 52F.
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Offline erockrph

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Re: More questions on ferm temps
« Reply #17 on: October 29, 2013, 11:25:19 AM »
Don't overlook the thermal buffering of water.  I put my fermenters in large tubs of water rather than a fermentation chamber.  It may not be quite as hassle free, but it's very effective.  I was recently fermenting WY1007 at 52F in my garage in a tub of water.  Ambient temps ranged from 30 to 68F, but the beer stayed a constant 52F.

+1 - I don't brew a lot of lagers, but this is similar to how I handle them, and I've never noticed any fermentation issues.
Eric B.

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