Controlled Fermentation

I started worrying about beer fermentation when my closet batch blew its air lock. The slurry shot yeast foul everywhere somehow sparing clothing and memorabilia. Short of a disaster fermenting elsewhere seemed a safer. I was looking for a cool location with limited light and consistent temperature. Some ventilation would also be nice to mask the musty yeast off gases. I researched active carbon filters before deciding it was best to use the garage. I had an old refrigerator set aside during my kitchen remodel. I had reservation about its energy efficiency and dreamed of a fridge with dual zones for controlled fermentation.

Who was I kidding? A replacement refrigerator would be triple the stress and beyond the foreseeable budget. Thinking like a monk determined to make beer the doors were stripped down to their insulation. Once the excessive shelving was removed I installed wood shelves. The freezer side would be for cold conditioning while the refrigerated side for fermentation.

The 23 year old repurposed Hotpoint CSX20EKB was proof God loves me. I could brew like a Monk and cold store. I had space for three kegs and three carboys.

I am still working out the temperature controls but for now I’m using a LUX WIN100. The control was designed with an integrated outlet and temperature probe. I have the power cord running into the chiller. The temperature maintains a 2°F hysteresis turning the refrigerator on when cooling is needed.

I find the WIN100 to be sufficient for controlling fermentation. The thermostat's lower set point is 45°F and so it cannot be used as a freezer controller.
old fridge milk eggs beer
Beer is proof that God loves us and wants us and wants us to be happy.
—Benjamin Franklin
fermentation controllertwo carboys side by side fridge

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