Cedar Rapids Brewing Society

For those who aren't sure how to go about setting up temperature control for fermentation, here's a pretty inexpensive controller that handles both heating and cooling. At under $40, this is the least expensive price I've seen so far for dual zone control. It lacks the ability to run temperature programs, but it looks well designed. I haven't used this but have seen them recommended on brewing forums. If the cost of the controllers has been holding you back, it's no longer a valid excuse IMHO.

http://www.amazon.com/Inkbird-Itc-308-T ... ds=inkbird

You can use this to control a swamp cooler (water bath with a towel and fan) or even better, go with a fridge or freezer. You can find used fridges or freezers pretty cheap in various sizes. You can go new for under $200 if you shop around. The size you need will depend on what vessels you ferment in and how many you want to ferment at a time. There's a good variety of setups in use by various club members, so take advantage of our experience. I personally feel that being able to control your fermentation temps is one the keys to making better beer.

Randy is spot on, for most beers, temp control for fermentation is one of the first things I recommend to brewers to master. Makes a huge difference in beer quality. I was planning to pick one of these up some time. Cousin Brandon has one and it works. I have not found any cheaper. If you do let me know! I use one temp controller I have to open up to move a jumper every time I want to switch from heating to cooling. It is much better to have one like this that can heat and cool.

How coincidental....I have been looking at this very unit...deciding to build or buy. For an extra $11 you can get one with a 12 inch stainless sensor...

http://www.amazon.com/Inkbird-Pre-Wired ... P6942TJVAP

I think this is the one I am going to buy.

Mother Nature keeps my brewing room in the basement pretty damn stable all year. Temperature drops to the low 60s in late winter and rises to the upper 60s by late summer. Day to day, the temperature is rock solid.

If I can't ferment it at 65 degrees, I don't make it.

I am a tinker with my ferments. I have a regimen I follow with a cool start and hold period followed by slow ramps up in temp. Varies by yeast strain but generally similar. My basement is finished and the brew room holds at 64-68 year round, but I have still had a huge benefit in my beer quality by being able to ramp up in the end to finish attenuation and let the yeast clean up some flavors I don't want in the finished product. I also cold crash most beers below 40F and hold for a day or more before packaging. That is for beer though.

I have the simple heat cool one works great for my fermentation chamber Sent from my LG-US780 using Tapatalk

I have used a Johnson controller and a heat wrap on a cold porch. Works great in winter (or even this spring) . This is much less expensive than the Johnson controller.

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