Saturday, January 21, 2012

Fermentation Chamber Build

Having a fermentation chamber is the ultimate dream.  A device that lets you brew whatever beer you might like and wag your finger in the face of ambient temperature.  I used to pretend to be happy making just saisons in June, July and August. I convinced myself that off flavors in beers that were fermented inside my house in the high 70s F during most of the rest of the year were acceptable.  Everything came out pretty good, right?

No more.  My buddy Lewy, ever-vigilant and ever-creative when it comes to brewing acquisitions, set me up with a used commercial refrigerator that I've started to convert into a fermentation chamber.  I picked it up with the help of my dad, brother, and his future father-in-law in drizzling rain this morning and started getting it ready to make my yeast happy.  I attached casters and spent a few hours cleaning it out and disinfecting everything. Then I painted the outside green.  I plan to paint the glass doors with chalkboard paint to inhibit light and allow me to keep track of what's going on inside (it should hold 8+ carboys!).  I'll also need to build a shelf or two to allow me to use the space more effectively-I guess I'll start thinking about configurations.  

Outside painted, waiting to paint the doors.

Now I just need a new beer recipe to try out in it...


  1. Are you going to try to split up the space with different temperature zones? I'm curious to see how this progresses.

  2. I thought about that but haven't implemented it yet. It seems like a great boon to everything fermentable to have space for all different types of temperature control situations. I'm not sure how it would work beyond the most basic logistics of multiple temperature controllers and insulated divided spaces. The fridge is definitely large enough to accommodate that sort of thing, though. A brewer can dream...


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