Sometimes dependent on what people can actually afford rather than just being tightarses though. I know my current set-up is.
thankfully I obtained aworking fridge and used a timer to turn it on/off for some time before getting a tempmate (same time used for heating solution in winter) and manually checked a thermometer to work out the timer intervals I needed.
if I hadn't get a cheap fridge I'd still be using blankets and hot/cold water bottles to regulate the temperature.
The method doesn't matter here, they all work and some are easier than others, just the fact that you need to regulate the temperature.
I run a Tempmate in a fridge only
Can fit two Coopers fermenters
And use a heat belt for heating
Fridge $50
Tempmate $70
Heat Belt $0 (hand me down)
12v Fan & 240v adapter $10
I'm not sure I agree with it being pointless, sure it will help give you better beer, but I don't think that level of temp control is an absolute requirement.Finners above is kitted for out for about the cost of 3 cartons of Megaswill. With fermentation temp control he gets to choose how good his beers can be, pointless moving on to extract, partial or AG without this basic kit. Good yeast and fermentation management will make good beer, it's as important as proper sanitation.
Screwy
I'm not sure I agree with it being pointless, sure it will help give you better beer, but I don't think that level of temp control is an absolute requirement.
I live in a suburb of Brisbane that is usually considered a 'hot' suburb during summer and I use a 100 Can Cooler and some 1.25L soft drink bottles that have been filled with water and frozen. This method allows me to keep my brew in a good temperature range and create great (IMO) beer. The temperature only varies by about 2 degrees over a day at the most and I can keep the brew at the lower end of the yeast's temperature range. Admittedly I have only done one AG beer via this method after recently changing from K&K but I am extremely happy with the results.
:icon_cheers:
EK
This is what homebrewing is about, homebrewers will beg/borrow/er look really hard and find a way to do it at their level of affordability, real homebrewing is all about the beer, good beer.
Good yeast and fermentation management will make good beer, it's as important as proper sanitation.
Screwy
2 (ii): Hot water bottle in a dead fridge/esky/brocolli box/old sleeping bag. Low tech, sometimes fiddly (depending on the choice of insulator), but certainly a do-able option.
(having said that, definately agree with the first response in the thread, adn all of the echoes of that.)
sorry if these are dumb/newbie questions but
1. How are you HBers checking the temps of your brew? ie do you rely on stick on thermometers?
2. I can fit my fermenter in an old bar fridge which is not turned on (just put it now!) Would there be a problem since there is not much air space in the fridge and I assume a fair bit of co2 would be released from my fermenter.
Thanks
Dave
Ja, I whack the fermenter into the old chest freezer, sometimes with a heater and fridgemate, some times without (depending on season). Check every day or so.
Dood do yourself a favor and get yourself a temp controler. Easily the best improvement in the quality of your beer you will get.
DK
sorry if these are dumb/newbie questions but
1. How are you HBers checking the temps of your brew? ie do you rely on stick on thermometers?
2. I can fit my fermenter in an old bar fridge which is not turned on (just put it now!) Would there be a problem since there is not much air space in the fridge and I assume a fair bit of co2 would be released from my fermenter.
Thanks
Dave
I'm surprised that Butters is the only one to pick up on the dead fridge idea. I have been using a dead fridge since November - cost me nowt and a mate and I wheeled it across the suburb on my hand trolley (guy down the road shouted out, 'those things are great with a tap sticking out of the front' so he was on the ball :lol: there).
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I have fermented at below 20 during the QLD summer with 2 x 2L frozen soft drink bottles changed daily, or changed twice a day to get down to 14 degrees for lagers. At the moment brews are sitting at 18 degrees with no PETs, the insulating properties of the fridge evens out the day and night variations.
It may get a bit colder here, so I'll put in a hot water bottle (5L jerrycan filled from hot water system) if necessary. The whole setup hasn't cost me a razoo apart from a couple of bottles.