I'm having trouble even now getting below 38F. The garage temp is 65 to 75, depending on the outside temp. I have a feeling that my pump isn't doing as much as it should be. If it really won't crash at lest 30 or 40 degrees below ambient, I won't be able to do many lager batches.
You’re in TX too, as I recall. I’m rocking insulated jackets too and it’s still not enough. Using my anvil 7.5 gallon, I swapped in the coil from Grainfather, which is a ‘barely fits’ affair. There’s a ton more surface area. Even with this setup, I’m sure I’ll be moving at least the cold crashing ops indoors - unless I could get a mini-split wired in to keep the garage temps at least somewhat controlled. I’ve not tried my 14 gallon fermenter yet but it’s on the agenda.
Instead of a mini split which by the way wouldn't be efficient get a cast off fridge or buy on Craigslist. Make a dedicated temperature controlled fermentation chamber. My seven gallon with plenty of room for a 14gallon I'm sure
This isn't going to fit in anything smaller than a restaurant-size walk in.
I just realized that the biggest problem is that I'm fermenting less than a full batch in my 1/2 bbl Uni. The chiller coil just isn't submerged enough to be efficient. It's always going to be a problem. That's one of the reasons I always did a 15-gallon run for that fermenter.
I’m already on my 3rd garage fridge; I had 2 I picked up on nextdoor, one was free the other was 40 bucks. The free one was ugly as sin, but is on year 4. The $40 one cut out on me last year, I bought a new one; garage rated from Lowes. Which promptly stopped cooling due to a $13.00 part. fixed under warranty but... damn.
July & August are the “acid test”
Not only will I not be brewing in July and August...I don't even plan to be in the state for most of that time.July & August are the “acid test”
I'll be headed to the PNW as early in July as I can. I'd prefer not to come back until mid-September or later but I'm sure I'll be getting some pressure to get back home by the end of August.
I’m already on my 3rd garage fridge; I had 2 I picked up on nextdoor, one was free the other was 40 bucks. The free one was ugly as sin, but is on year 4. The $40 one cut out on me last year, I bought a new one; garage rated from Lowes. Which promptly stopped cooling due to a $13.00 part. fixed under warranty but... damn.
I don’t have practical room for a 3rd fridge.
Good idea though. Maybe if I could move out the big-$$$ mower...
I’ve got 30’x30’ housing:
60” deck zero turn mower
Yamaha RMAX side by side
2x Kawasakin Ninjas
1 Ford Raptor
2 fridges, 3 boil kettles(2 on the floor), 3x fermenters, a table for one fermenter and some kegs when they’re waiting for beer and not in the 2 Garage fridges or 2x kegerators inside.
July & August are the “acid test”
Not sure who you're brewing for with 3 fermenters. But the small one should fit in a fridge for summer brewing. Just use that big one in the winter.This isn't going to fit in anything smaller than a restaurant-size walk in.
Besides I already have 3 fridges in my garage - 1 that we use for kitchen overflow and 2 for beer and freezer space for venison and other meats.
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I brew 10 gallon batches and, yes the 2 small ones would be plenty. I've had the bigger one for quite a while and have gotten used to having. I could and probably will get rid of it before too long now that I'm covered with the smaller one. Having the capacity is a luxury and indulgence but it comes in handy when I'm brewing for a big party or, as is the case currently, trying to keep as much going as possible to get brewing done before it gets too hot.
Sounds like you're working to hard at this. Is this a hobby or a job.I brew 10 gallon batches and, yes the 2 small ones would be plenty. I've had the bigger one for quite a while and have gotten used to having. I could and probably will get rid of it before too long now that I'm covered with the smaller one. Having the capacity is a luxury and indulgence but it comes in handy when I'm brewing for a big party or, as is the case currently, trying to keep as much going as possible to get brewing done before it gets too hot.
I don't have to wait until a lager is crashed before I can start another batch and that makes scheduling easy and takes the pressure off in terms of rushing a batch to clear fermenter space. Since I started brewing late this year, I'm having to cram in as many brew days as I can during March and April and it's coming in handy. By next fall, I'll have more time to schedule during the cooler weather and can wait 3 or 4 weeks between brews as needed. That's when I'll probably be looking to get rid of the 1/2 barrel fermenter.
Work Hard, Play Hard!! But I'm pretty much retired now so my schedule isn't too limited. I feel very fortunate to have the time and resources to put into brewing. I tend to share the bounty as much and as often as possible with parties and family gatherings. It used to be that we'd have a 5- or 6-keg party a couple of times a year but that's slowed down quite a bit. I'm playing catch-up because I just got back to it and missed the first half of brewing season. If I can do a few more 10-gallon batches and manage to stock up completely before the summer, I'll have beer on tap until next fall.
I hear ya. Im trying to get all my kegs filled myself. I can brew in the summer but I find it harder to find time in the nicer weather.Work Hard, Play Hard!! But I'm pretty much retired now so my schedule isn't too limited. I feel very fortunate to have the time and resources to put into brewing. I tend to share the bounty as much and as often as possible with parties and family gatherings. It used to be that we'd have a 5- or 6-keg party a couple of times a year but that's slowed down quite a bit. I'm playing catch-up because I just got back to it and missed the first half of brewing season. If I can do a few more 10-gallon batches and manage to stock up completely before the summer, I'll have beer on tap until next fall.
But pale malt is 2 row
Yes, it's all 2-row but most malsters produce a "Standard" 2-row and also a "Pale Ale" malt (sometimes called just that and sometimes with a proprietary name) that's a little darker and sweeter.
A recent grain buy with the local club was for Rahr malts. I got Pilsner, 2-row and Pale Ale. I just did a split batch of IPA/American Amber using the Pale Ale malt. The I got better efficiency than I had gotten with either the 2-row or Pilsner but that may be coincidental. The IPA is just getting ready to keg and a few samples have been really great. I have some Maris Otter to use for some pub styles but in the future, I'll skip the Maris and go straight to the Rahr Pale for those. I haven't been impressed with the Rahr Premium Pilsner and will seek out some German or Czech malt in future for lagers. The Rahr standard 2-Row is probably fine but I'm pretty happy using Pilsner as a base for most stuff instead of 2-row.
Porter isn't just for breakfast anymore LOL.
