Friday, July 2, 2010

Controlling Fermentation Temps in the Summer: Part 2

If you don't want to bother with the rubbermaid bin and iced jugs method of cooling and are looking for something that has more longevity with cooling, then your second method is purchasing a large enough cooler to hold your carboy or bucket. You can then cut a hole in the top of the cooler so the airlock and rubber stopper can poke out of it. Fill the cooler half way again and then add some ice to keep it cool. Monitor the temperature every other day until primary fermenation is done. If you live in an extremely hot area, then this is one of the best options for you that isn't very expensive and can absolutely save your homebrews during the summer time and still allow you to brew during the summer! And that's what we all want to do, right?

*Please note, image taken from Ken Blair's Site.

Thursday, July 1, 2010

Controlling Fermentation Temps in the Summer: Part 1

During the summer, many homebrewers and wine makers are faced with high temperatures which sometimes dissuade them from brewing beer or making wine. There are a few simple, and easy methods to control fermentation temperatures for your beer or wine in the summer time and here is one of them.

The easiest way is to purchase (or if you already have one) a rubber maid storage container bin. They are easily large enough to contain either a carboy or a bucket. Fill the container up half way with regular water. Reuse some soda bottle containers or milk jugs and fill those up with water and freeze them in your freezer. Place your fermenting vessel in the bin with the water and put a frozen container in the water. This method can easily shave off 10 degrees, especially if you're fermenting in a cooler basement. Every day check the temperature of your fermenter by using a stick on thermometer (although not entirely accurate, it will give you a general idea as to what the temp is on the fermenter). Pull out the thawed jug and replace with another frozen jug. Do this as necessary until fermentation is complete.

It's really that simple and this method can be applied to doing lager beers in the winter time.