fletcher
bibo ergo sum
- Joined
- 19/8/12
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I've luckily snagged myself a sexy little bar fridge as i wanted a fermenting fridge to make proper, decent, correctly temperature-d lagers and just had a few questions of the 'where to next?' variety.
1. i understand i'll need a temperature 'controller' of sorts - any recommendations? tips? ideas? happy to spend a little extra if it can mean less work and pissing about. i live in sydney, NSW. i've been considering the STC1000 as it's all i've read about on here. they look quite good but can they be bought pre-wired? like a plug and play?
2. do i mix my brew (i am only using kits and extracts at this point), and pitch at room temp before cooling to desired ferment temp for lagers? (i understand that it will vary on beer and yeast but just wanted to know exactly WHEN to lower the temp)
3. how long, as a rough average, does a lager take to ferment at those low temps?
4. when i eventually bottle condition, do i keep them in the same temp inside the fridge? and if so, for how long?
5. do i ever bring them to room temp again, or just keep them at the same lower temps, then refrigerate before serving? (approx 16-28 degrees at this time of year which varies of course).
6. if i refrigerate, when? and for how long before serving?
7. i don't know much about cold crashing (and the opposite?) and such, even though i've read as much as i can. are these required? any info on this would help
i've done a lot of searching and found many different perspectives but no concrete info (i'm guessing as it's very opinionated in terms of what's right etc) but if there's something you know of with info like the above, i'd be very excited to read it.
thanks so much. i try and only ask questions after i've exhausted myself searching.
beer on.
1. i understand i'll need a temperature 'controller' of sorts - any recommendations? tips? ideas? happy to spend a little extra if it can mean less work and pissing about. i live in sydney, NSW. i've been considering the STC1000 as it's all i've read about on here. they look quite good but can they be bought pre-wired? like a plug and play?
2. do i mix my brew (i am only using kits and extracts at this point), and pitch at room temp before cooling to desired ferment temp for lagers? (i understand that it will vary on beer and yeast but just wanted to know exactly WHEN to lower the temp)
3. how long, as a rough average, does a lager take to ferment at those low temps?
4. when i eventually bottle condition, do i keep them in the same temp inside the fridge? and if so, for how long?
5. do i ever bring them to room temp again, or just keep them at the same lower temps, then refrigerate before serving? (approx 16-28 degrees at this time of year which varies of course).
6. if i refrigerate, when? and for how long before serving?
7. i don't know much about cold crashing (and the opposite?) and such, even though i've read as much as i can. are these required? any info on this would help
i've done a lot of searching and found many different perspectives but no concrete info (i'm guessing as it's very opinionated in terms of what's right etc) but if there's something you know of with info like the above, i'd be very excited to read it.
thanks so much. i try and only ask questions after i've exhausted myself searching.
beer on.