I have just moved my home brewing efforts up a new level. This now allows summer-time brewing as well as creating an opportunity to brew some lagers. Lagers must be lagered…..yes, I know that really doesn’t paint a clear picture. Lagers are typically fermented at temperatures much lower than “room” temperature and then once bottled/kegged lagered for several months, i.e., held at say 35 degrees F. I can’t do that in my dining room!
What, do you ask is needed to up the efforts? I have purchased a small used chest freezer and a Johnson Controls, A 419. digital temperature controller. The current batch of beer I have been brewing was transferred into my 6L mini Tap-a-Draft kegs yesterday. The conditioning phase requires that this Father’s Day Amber Ale condition for 7 days at a strict 68-70 degrees F and then at 55-65 for two weeks. I cannot afford to cool the house to those temperatures, after all this is summer in Houston.
I had been watching the local listings in the “Kingwood Yardsale” website for several weeks. Yesterday I found a working small chest freezer for $ 70.00. The next step is to buy and install a controller that will keep the freezer temperatures in the range I need for my purposes. The Johnston Controls controller has a very wide range that will more than adequately cover my needs.
Stable fermenting temperatures provide the best environment for the yeast to work its magic. The conditioning process is many times aided by a reduced temperature to allow the beer to best express its flavors. In the past I have used a big plastic tub filled with water in the corner of the dining room. My wife is both tolerant and patient with my hobby but I can now give her most of the dining room back…..it is still a bit of a home office for my consulting business.
Drink Local and Drink Responsibly
Good tips! I recently upgraded my home-brewing with a turkey fryer, 15 gallon brew kettle, and copper coil cooling system. We are drinking the first fruits of our labor – a pale ale.