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aging temperature

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Mid 50s is good, but the best thing of all is "constant temperature". Even if that is 65 instead of 54, it's better to have it at one temp than have it swinging from one to another.
 
Leaf's Reckless Son said:
Thanks ! I'm storing in the basement which probably stays somewhere in the mid 50s in the winter anyway. It probably warms up gradually in summer though, probably into the 70s. hmmm.
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Well maybe you have room down there for a couple of open plastic barrels full of water, for evaporative cooling.

If nothing else, it should help keep the numbers down a couple of degrees when it gets too hot in the summer....

regards

fatbloke
 
fatbloke said:
Well maybe you have room down there for a couple of open plastic barrels full of water, for evaporative cooling.

If nothing else, it should help keep the numbers down a couple of degrees when it gets too hot in the summer....

regards

fatbloke
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Will that work? I thought the evaporating water had to be in contact with the fermentation container? If this will work I'm pretty happy, I've been looking for more ways to keep my fermentation temps down when I'm fermenting in a bucket (can't put a wet t-shirt over a bucket...).
 
Well see, I'm a fairly fit young fellow, and my t-shirts simply will not fit over a 10 gallon bucket! :p

I am looking into getting a wider vessel that I can sit it in with some water and frozen water bottles in it for cooling.
 
If you want to, you can have my ex. Her heart is colder than ice and she'd get the temp right down. Of course, you'd have to deal with demons, rotating heads and all kinds of spewing. But I'd be happy to ship her out of the country if you really need cooling :p
 
I was also thinking that the plastic might insulate it too well for that to work, but I guess glass is very insulating as well, and it works on glass.

What I really want is to save up for one of those coiled tubes that you submerse in your must/wort with a chiller on one end (or just a pump pumping water cooled with ice if I'm cheap?) hooked up to a thermostat. I think proper continuous temp control is one of the huge missing links for me, especially when working with high nutrient needs yeasts. (I also need to start watching pH, but what the hell, I've been not watching the pH for a couple years already...)
 
AToE: Even though I know too little about brewing to really help out there, I can tell you water is 20x more efficient at transferring temperature than air. Even though plastic can insulate a bit better than some other materials, higher humidity will help keep it cooler. But...probably more while there's heat production from the yeast, but it should prevent it from getting hot. Kind of the same reason why humans sweat, and dogs don't survive hot cars (they only sweat on their paws, making them too hot)
 
You don't want to put copper into an active ferment as far as I know, bad things happen. (Even after fermentation I would only put copper in to treat sulhpur odour problems, and even then it should be done with care so that you don't end up drinking poison).

EDIT: Unless you're talking about wrapping this around the outside of the bucket, in which case yes, it will work perfectly well! Just realized that might be what you meant...
 
AToE said:
Unless you're talking about wrapping this around the outside of the bucket, in which case yes, it will work perfectly well! Just realized that might be what you meant...
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No not really...hadn't thought about it not be good for active ferment. I was thinking of a wort chiller or the condensing coil on a still.

Might work as a cooling jacket though.
 
Tiwas said:
If you want to, you can have my ex. Her heart is colder than ice and she'd get the temp right down. Of course, you'd have to deal with demons, rotating heads and all kinds of spewing. But I'd be happy to ship her out of the country if you really need cooling :p
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Ouch.

I haven't fiddled with ways to keep it cool in primary, relying solely on keeping the buckets in a cool place, not that easy during our hot 35-40 C summer days.
 
The 50-70 F swing over the year is fine if you're not planning on keeping anything long-term. If you want to store for more than about 4-5 years, you'll want to bring that swing down (and hopefully keep it in the 50s as well).
 
Hmmm...might have to experiment with a coil when summer hits. I've seen pads to keep the temp up, but nothing to keep temps down.

You guys need to take a look at "Peltier Junction based thermoelectric cooling". This is kind of cool, as one side is hot and the other is cool. So...just turn it as the seasons change ;) Should be fairly easy to attach a probe to the outside of the fermenting vessel to have a thermostat.

Any electronics geeks here? I'd buy one! :)
 
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