HOMEBREW Digest #5718 Mon 23 August 2010

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  Welcome to the TechTalk Refugees (Jim Stansell)
  Raising the temperature in a chest freezer/fermenter ("Nathan J. Williams")

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---------------------------------------------------------------------- Date: Mon, 23 Aug 2010 19:34:18 -0400 From: Jim Stansell <jim.stansell at comcast.net> Subject: Welcome to the TechTalk Refugees I don't want this to turn into a gripe fest, but if you've been displaced by the demise of TechTalk and have discovered (or rediscovered) HBD, why not let us know you're here, and let the discussions begin. Feel free to donate....I just did! Jim Stansell [73.7, 323.4] Apparent Rennerian Return to table of contents
Date: Mon, 23 Aug 2010 21:36:25 -0400 From: "Nathan J. Williams" <nathanw at mit.edu> Subject: Raising the temperature in a chest freezer/fermenter I recently acquired a chest freezer and digital temperature controller to free myself from the tyranny of whatever temperature my basement happens to be. I fermented an ale in the freezer and it worked well to hold it steady at 66F. Now I'm making a marzen, and I am following the advice in Brewing Classic Styles to do a "modified Narziss fermentation" - starting at 44F, pitching, and then slowly raising the temperature to 50F. However, 24 hours after I turned the set point from 44F to 50F, the temperature is still down at 44F. This is great for demonstrating the insulating ability of the chest freezer, but not really what I wanted for my fermentation schedule. What are some good ways to warm this up? A second controller and a heating pad would be ideal, but I'm not set up for that. Would putting a pint of just-boiled water in the chamber be reasonable? (6 gallons I want to raise ~3 degrees at a time vs. 1/8 gallon that is ~160 degrees above the ambient temperature). - Nathan Williams Somerville, MA Return to table of contents
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