AntDoctor
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- Joined
- Sep 11, 2020
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I am using my custom-made keezer as a temperature-controlled fermentation chamber, at least during the holidays. I was checking the temp while I was away (it sends the temperature info to a server via the Wi-Fi) and I noticed that it wasn't oscillating or even reaching the minimum temperature I set for it. Living in Phoenix, AZ, it took me a while to realize what was going on: my house was actually too cold! Haha, living in "The Valley of the Sun," cold is not something I am very used to. My current batch of beer might be ruined, but I guess I need to figure out how to add some heat to the keezer.
What option do people think is best? Since I ferment in kegs, my temp probes measure the air temperature inside the keezer, not the actual temperature of the wort. So I won't be able to use brewbelts or carboy-heaters with precise temperature control. Should I just throw a heating pad in the corner of the keezer to heat the ambient air or something?
I know some people do a dual setup, with one half of the keezer for serving beer and the other insulated half for fermenting at higher temperatures. Although this is cool, I'm fine keeping everything at a higher temp while fermenting. Just curious about how other people solve this problem.
What option do people think is best? Since I ferment in kegs, my temp probes measure the air temperature inside the keezer, not the actual temperature of the wort. So I won't be able to use brewbelts or carboy-heaters with precise temperature control. Should I just throw a heating pad in the corner of the keezer to heat the ambient air or something?
I know some people do a dual setup, with one half of the keezer for serving beer and the other insulated half for fermenting at higher temperatures. Although this is cool, I'm fine keeping everything at a higher temp while fermenting. Just curious about how other people solve this problem.