Thank you. It works pretty well to hold temps that are above room temperature. Works great when you’re fermenting with Kviek yeasts. Good luck with your project.
Another great video👍 looking forward to your next build video. What's next!?! I am currently building my brewery... We seem to be at the same point organization it key to a smooth and easy brew day.
I want to make some little six pack carrying cases but I’m thinking that my next build might be a nice stand up cube shelf to organize all of the base grains that I have. That will be a slightly larger project and will take some preparation to do.
Thank you for the compliment and the question. This is only for holding temp or warming things up. I won’t be using this to cold crash. I use my keezer for cold crashing or making lagers. I make way more ales than lagers and I ferment with kviek yeast a lot. This chamber will only be holding ale fermenting temps in my basement or ramping up the temp for kviek yeast.
You make it look easy. I have a question about the probe going through the carboy cap. Is that air tight, so any krausen that was too high would go up the blow off tube and not in that part of the cap? Just curious. I assume you would want that "port" to be air tight some how.
My basement temp stays around 65 in the summer. If I want to make a saison or ferment with Kviek yeast than I need to raise and hold the temp. Sometimes up to 100 degrees. This chamber is not for cooling or cold crashing. I have a keezer that I use when I want to make lagers or I just wait until the winter months when my basement temp gets down to 50 degrees.
Make beer I guess. What can we do today is the only questioned I’m concerned with though unless I’m brewing a recipe that’s 1000 years old and I want to do it exactly the way they did. You do the research and let me know and I’ll brew a beer exactly the way they did.
Cheers friend to great beers , we just subscribed after finding your channel , we home brew beer grow hops make wine and meads on our channel , stay thirsty .
Nice video! I am planning to build one on my own
Thank you. It works pretty well to hold temps that are above room temperature. Works great when you’re fermenting with Kviek yeasts. Good luck with your project.
Another great video👍 looking forward to your next build video. What's next!?! I am currently building my brewery... We seem to be at the same point organization it key to a smooth and easy brew day.
I want to make some little six pack carrying cases but I’m thinking that my next build might be a nice stand up cube shelf to organize all of the base grains that I have. That will be a slightly larger project and will take some preparation to do.
Great build video Barry. This design will warm up the fermentor but how do you plan to cool it down for lager fermentation or cold crashing?
Thank you for the compliment and the question. This is only for holding temp or warming things up. I won’t be using this to cold crash. I use my keezer for cold crashing or making lagers. I make way more ales than lagers and I ferment with kviek yeast a lot. This chamber will only be holding ale fermenting temps in my basement or ramping up the temp for kviek yeast.
You make it look easy. I have a question about the probe going through the carboy cap. Is that air tight, so any krausen that was too high would go up the blow off tube and not in that part of the cap? Just curious. I assume you would want that "port" to be air tight some how.
Yes it is airtight. I put a dab of OSI caulk around the top. Works perfectly.
@@themashmakerchallenge9578 OK I got ya.
How does a heat chamber help in the summer months? How do you cool?
My basement temp stays around 65 in the summer. If I want to make a saison or ferment with Kviek yeast than I need to raise and hold the temp. Sometimes up to 100 degrees. This chamber is not for cooling or cold crashing. I have a keezer that I use when I want to make lagers or I just wait until the winter months when my basement temp gets down to 50 degrees.
what did they do 1000 years ago ?
Make beer I guess. What can we do today is the only questioned I’m concerned with though unless I’m brewing a recipe that’s 1000 years old and I want to do it exactly the way they did. You do the research and let me know and I’ll brew a beer exactly the way they did.
Cheers friend to great beers , we just subscribed after finding your channel , we home brew beer grow hops make wine and meads on our channel , stay thirsty .
Thank you for subscribing. I appreciate it very much. I will check out you channel as well.
I got my fermentation fridge for 20 Euro.