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hehehehehe! Just solved the primary temperature problem due to the heat wave this week. I suddenly realised that we never use the bathtub in our bathroom (doh!) So in go the two fermenters, put the plug in the bath and fill halfway up the fermenters with cold water, towel over each one dangling in the water and bingo - a constant 18 deg C during 36 deg days! Sure beats the hell out of using a plastic box in the loungeroom (which I later discovered had a slow leak...)

Now why didn't I notice the unused bathtub before??

... er, and before one of you wags has a go - we DO shower every day, just don't soak in the tub!

PS: Forum a bit quiet lately, eh? Anna

Yeah it has seemed a little quiet lately Anna. Mind you, I haven't been brewing an awful lot lately fora ll sorts of reasons.

Nice work on the temp control, but the one thing to be wary of is making sure your taps are sanitised before bottling.

I've seen some of the older and wiser minds on this forum suggesting that if you use water to keep fermenters cool, then give the inside of the tap a spray with some sanitiser or whatever before it comes time to bottle. I've not needed to do this, so can't help with specifics sorry.

I back Throsby up 100% in regard to sanitising the tap after you have taken the fermenters out of the bath. (Not that I am an older and wiser mind.)

Your solution is one that I envy, mainly cos our baths double as shower spaces.

Luckily for me it is a comfortable 18.2C in my brew room at the moment and I don't have to search for alternatives.

Have you considered the "dead" fridge as a possibility?
If you have the space, apparently a fridge that doesn't work is an easy environment in which to control temperature. PET bottles filled with ice seem to do the trick.

Cheers

Throsby wrote:I've seen some of the older and wiser minds on this forum suggesting that if you use water to keep fermenters cool, then give the inside of the tap a spray with some sanitiser or whatever before it comes time to bottle. I've not needed to do this, so can't help with specifics sorry.

+1 and you should really do this regardless of whether you ferment in the bath, open air or in a space shuttle!

Cheers,
TL

svyturys wrote: Have you considered the "dead" fridge as a possibility?
If you have the space, apparently a fridge that doesn't work is an easy environment in which to control temperature. PET bottles filled with ice seem to do the trick.

Now I know I'm only new to brewing, but this is something I've already experience first hand.

The frozen bottles in a dead fridge/freezer is great, but i highly recommend keeping a good eye on it. On the lead up to the weekend we had some scorchers, then we went away over the weekend. I returned to bad weather and to see that the temperature had plummeted dramatically in my freezer. It got down to 13 degrees. I don't know what affect this is going to have, but I guess it's a lesson learned.

Can't wait for my TempMate to arrive!

Worst thing that could have happened is that your yeast might have gone to sleep. If it looks like it has stalled after you get it back up to your target temp rouse the yeast by giving the fermenter a swirl.

Fear not guys! I have always sprayed the taps before bottling, along with the can opener, scissors and anything else I can't immerse in the fermenter when that is being sanitised. (I use Milton baby bottle sterilizer, diluted, for the spray.) But thanks for your concern! Anna

PS: Glad to see a lot of you back on board this week - I look forward to seeing new posts every day. There is always something new to learn.

PS: I'm trying to convince OH that his "beer drinking" fridge should be converted to a "beer conditioning" fridge come summer, but he reckons he can't get enough drinking beer into the food fridge to last one day!!!

You need more fridges Anna.

I have 4 dedicated to brewing!

drsmurto wrote:You need more fridges Anna.

I have 4 dedicated to brewing!

... and how many for drinking Doc?

Anna wrote:

drsmurto wrote:You need more fridges Anna.

I have 4 dedicated to brewing!

... and how many for drinking Doc?

Oh touche'.

2 for fermenting, 1 for conditioning (plus yeast bank and hops), 1 for kegging.

Occasionally i sneak a bottle or 2 into the house fridge!

So you've got a big shed huh?

Anna wrote:So you've got a big shed huh?

Several