Greg Lawrence
Blow me eric8
- Joined
- 17/2/08
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Howdy all
3 questions here
Due to the hot weather lately (until this week that is) I havent been brewing as I have not got a fermenting fridge.
Due to the lack of brewing, my kegs have all run dry (must have evaporated), so I decided to do a couple of brews and put the fermenters in my kegerator, a chest freezer with fridgemate now set at 21 degrees for ales.
In the past, fermentation has taken as long as 3 weeks (in the garage), but at a constant 21 degrees in the chest freezer, they seem to be almost done in a week. Would this be because low overnight temps slow down the fermentation?
I havent checked with a hydrometer yet, but that is my next problem. I usually pour out of the tap into a test tube, but as the fermenters are at the bottom of the chest freezer I may have to somehow syphon or suck some out with my keg filling hose.
I really didnt give it too much thought as my next problem is going to be lifting the fermenters out to a higher level to fill the kegs without disturbing the yeast cake too much. Any suggestions?
Any advise would be appreciated.
Gregor
3 questions here
Due to the hot weather lately (until this week that is) I havent been brewing as I have not got a fermenting fridge.
Due to the lack of brewing, my kegs have all run dry (must have evaporated), so I decided to do a couple of brews and put the fermenters in my kegerator, a chest freezer with fridgemate now set at 21 degrees for ales.
In the past, fermentation has taken as long as 3 weeks (in the garage), but at a constant 21 degrees in the chest freezer, they seem to be almost done in a week. Would this be because low overnight temps slow down the fermentation?
I havent checked with a hydrometer yet, but that is my next problem. I usually pour out of the tap into a test tube, but as the fermenters are at the bottom of the chest freezer I may have to somehow syphon or suck some out with my keg filling hose.
I really didnt give it too much thought as my next problem is going to be lifting the fermenters out to a higher level to fill the kegs without disturbing the yeast cake too much. Any suggestions?
Any advise would be appreciated.
Gregor