Grott
Beer Embalmer
Over 9 months of trials and data recording has paid off and I can now reveal my cheap simple method of controlling fermentation temperatures for all seasons including heat waves. This method requires limited room and provides and easy cost effective method where a fermentation fridge is not an option. My set is as follows:-
Note that the box and lid assembly are tongue and groove, not a “butt” type fit where the lid has a rebate that fits inside the box. I cut the centre of the lids out and glued them back to back using Hard as Nails. This was smeared around the perimeter service to ensure a perfect seal.
I use the airlock to verify fermentation is happening although temperature readings do tell you this. These gauges are quite accurate and are attached to the side of the fermenter with tape so the probe is against the fermenter. The fermenter is placed to the front of the box.
I have made many recordings as to room temperatures, yeast pitch temps, and temp variations within the fermenter during summer (where room temps had reached 34.7). and now during one of Adelaide’s coldest wintesr (where room temp got down to 10 degrees).
Important to note 1) The temp. in the room is the temp. in the box when you first seal the fermenter in. ( this will determine whether 1x 2 litre frozen drink bottle of water or 1 plus a cold pack etc) however usually just one. 2) Don’t open the box during whole fermentation process (my case 14 days) unless you suspect something wrong or in summer if you need to change over the ice bottle.
I have found the optimum yeast pitch temperature is 20 degrees. In Winter I pack an older jumper in the bottom box to reduce air space and put the lid on. You will find the temp. will slowly drop to around 18 degrees and then go up to about 19.5 as it ferments and then slowly drop in temp as fermentation slows to around 16 degrees until bottling. In Summer I place a frozen 2 litre bottle of water (salt added) behind the fermenter but not touching. This effectively cools the fermenter to 17- 18 degrees before fermentation kicks in. Again temp. rises up around 2 degrees and then tends to stay there (19.5-20 degrees). It is amazing how long the ice bottle lasts but if I suspect the temp. is on the rise I’ll quickly change over the bottle or just put in a cold pack. (you do get a good feel for this and maintaining a 1 degree fluctuation during a heat wave is certainly achieved.)
I hope I have been clear enough and a help to those that struggle with fermentation temperature control. Oh and the cost, other than the Hard as Nails for sealing the altered lids one unit costs $12.14, that’s right $12.14. $5 for the polystyrene box and lid x 2, temp gauge for $2.14 delivered via e-bay including batteries.
Cheers
Note that the box and lid assembly are tongue and groove, not a “butt” type fit where the lid has a rebate that fits inside the box. I cut the centre of the lids out and glued them back to back using Hard as Nails. This was smeared around the perimeter service to ensure a perfect seal.
I use the airlock to verify fermentation is happening although temperature readings do tell you this. These gauges are quite accurate and are attached to the side of the fermenter with tape so the probe is against the fermenter. The fermenter is placed to the front of the box.
I have made many recordings as to room temperatures, yeast pitch temps, and temp variations within the fermenter during summer (where room temps had reached 34.7). and now during one of Adelaide’s coldest wintesr (where room temp got down to 10 degrees).
Important to note 1) The temp. in the room is the temp. in the box when you first seal the fermenter in. ( this will determine whether 1x 2 litre frozen drink bottle of water or 1 plus a cold pack etc) however usually just one. 2) Don’t open the box during whole fermentation process (my case 14 days) unless you suspect something wrong or in summer if you need to change over the ice bottle.
I have found the optimum yeast pitch temperature is 20 degrees. In Winter I pack an older jumper in the bottom box to reduce air space and put the lid on. You will find the temp. will slowly drop to around 18 degrees and then go up to about 19.5 as it ferments and then slowly drop in temp as fermentation slows to around 16 degrees until bottling. In Summer I place a frozen 2 litre bottle of water (salt added) behind the fermenter but not touching. This effectively cools the fermenter to 17- 18 degrees before fermentation kicks in. Again temp. rises up around 2 degrees and then tends to stay there (19.5-20 degrees). It is amazing how long the ice bottle lasts but if I suspect the temp. is on the rise I’ll quickly change over the bottle or just put in a cold pack. (you do get a good feel for this and maintaining a 1 degree fluctuation during a heat wave is certainly achieved.)
I hope I have been clear enough and a help to those that struggle with fermentation temperature control. Oh and the cost, other than the Hard as Nails for sealing the altered lids one unit costs $12.14, that’s right $12.14. $5 for the polystyrene box and lid x 2, temp gauge for $2.14 delivered via e-bay including batteries.
Cheers
