re: Homebrewing: In-Process Thread

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Looks like the fermentationi temp is a bit higher though and was wondering how important this is for tripels? That won't be an option until the summer for me so if needed I'll just wait.

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Not specifically for tripels, but i find fermentation temp control to be very important to make quality beer. If you are only making 1 gallon batches, then a simple dorm fridge ought to do the trick (for typical ale temps 65-70). Get a dorm fridge and get yourself a temperature controller. If you're not interested in spending money, google "Swamp Cooler". That's how i started controlling my ferm temps in the summer, especially. For my swamp cooler i used an igloo 40 qt cube ice chest (for 5 gallon carboys). I used a drimmel tool to cut a hole in the lid to fit the neck of the carboy. Simply fill the ice chest up with water (partially) then place your fermenter in the ice chest. I kept a floating thermometer in the ice chest. Once the water reaches equilibrium temps, add frozen water bottles every so often to maintain the temperature. This worked fine until i bought myself a chest freezer and a temp controller. Again, since you are doing 1 gallon batches, you wouldn't need a large ice chest at all, and could probably use any ice chest you have laying around without having to drill into the top.

Now if your problem is you need to keep the temps elevated for saisons, belgians, etc... then i'd invest in a fermwrap. I have one that i use when i brew my saisons in the winter. Keep it plugged into the temp controller and it does the work for you.

I have the Johnson Temperature Controller

LINK

Good price on them right now. $68.

Wow I had no idea these existed. Would have never guessed you could override a fridge like that. Thank you!

My problem will almost never be keeping things cool. Live in upstate NY and we just don't like to run our heat as much as some so usually the house is around 60-64 all winter.

If you're not scared of a little DIY these have worked great for me and are cheap. I have one on my fermentation fridge and one on my kegerator.

Inkbird

You could wire up one of those and place your carboy in a closet with a small electric space heater and you should be able to get the temp where you want it.

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I guess to check the temp just pull my airlock out and stick the thermometer probe down into my fermenter right?

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You don't want to do this, especially with an IPA. The introduction of oxygen and possibility of bacteria contamination isnt worth it.

Use an aquarium thermometer on the side of the carboy. You can pick one up at the local pet supply store.

The more I read about that thing, the more I'm liking it. I'm going home this evening and watching a brew session with it. Seems to get favorable reviews from all the guys that have it. The price isn't too bad either. It cost as much as a control panel for a 3-pot system.

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I may try wrapping and have a spare down jacket that should really do the trick. I guess to check the temp just pull my airlock out and stick the thermometer probe down into my fermenter right? I had forgotten about the fact that the process itself will create some heat.

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Yeah, don't do that. Buy the stick on thermometers for your carboys. They are like $4 i think.

LINK

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The more I read about that thing, the more I'm liking it. I'm going home this evening and watching a brew session with it. Seems to get favorable reviews from all the guys that have it. The price isn't too bad either. It cost as much as a control panel for a 3-pot system.

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The owner/creator that does the videos on the website can be hard to listen to, but he does go thru the whole brew process (the whole video may be on YouTube).
I really like the simplicity of the whole thing.

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damn, I missed this... Nice setup!

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Thanks, I can't wait to try it out

I just like how simple this setup is. Everything happens in one pot, which means one pot to clean. Also, most people are saying they can knock out a brew day in 3 hours, as opposed to the 5-6 hours it takes on the 3 vessel system
I just swapped jobs recently and went from shift work to straight days, which means no more mid week brew days with no wife/kids around so being able to get a brew done before 10 on a Saturday is a good thing.

So checked my Carboy when I got home and I had a bit of a blowoff, even with fermcaps. I don't know what it is about my dark beers, but everyone has resulted in a mess to clean up (though this blowoff was minor comparatively). I guess my yeast starter that was on a stir plate for 2 days was very healthy.

At least I didn't have 1/2 gallon on the bottom of my freezer to clean up.