Beer Forum

Hey Army,

I need some help. I am gonna get a freezer (or two) for fermenting. I need a suggestion on a controller, freezer size, type of freezer (chest or up), and temp settings. Basically spill your guts and tell me everything.

Most importantly though, I live in the chicago area. Actually right in the middle of Chicago and Rockford. Anyway, the freezers will be in the garage which is not heated. How can I maintain ale temps when the freezer is in sub zero temps. My garage can easily get below freezing in the extreme months. Is a fermwrap enough? So to sum it up, do I need a Ranco dual stage? If so what settings for lets say a ferment at 66 deg. What do I use to heat it in the winter? HELP!

Thanks BN.

here is the temp controller that i have (the digital version) http://www.northernbrewer.com/temp-control.html along with a chest freezer i bought from someone on craigslist. the controller can be used for controlling heat or cold. I used it inside, with a 2 degree swing. I have never used a fermwrap so i cant speak for it....and the size of the freezer will be based on how much brewing you plan on doing.

I personally prefer the digital A419 as it allows for a 1° differential and an anti-shortcycle delay so you don't burn up the compressor. I have a refrigerator that can hold 2 6.5 gallon carboys and a chest freezer that can holda 6 gallon and a 5 gallon at the same time.

What cubic foot is it. is it a standing model?

The fridge is standup and the freezer is a chest freezer (horizontal). I don't know the cuft on the freezer but the fridge is 18, I believe. It's a fairly small one that I bought new at Lowe's a year and a half ago for $300. At the time, we actually used it as our fridge. My wife would never let me spend $300 on just a beer fridge. Assuming she knew how much I paid of course.

I like the smaller chest freezer but I wish it was big enough to accomodate at least 2 of the larger carboys. The way it sits now, I have to time my brewing around racking to a secondary if I am only using the freezer.

I looked at a used chest fridge the other day, but 5.2 cubic feet is too small for fermentation. i think you'd run out of space at 1 carboy. i'm going to go upright instead

I live in Upstate NY and I use a chest freezer in my garage through out the year. I just use an analog Ranco temp controller and for the deep freeze months I'll put my carboys in these large galvinized tubs with some water. In the tubs I have put the Ranco probe along with an aquarian heater. It works great! Just make sure all is grounded safely!

By the way, the chest freezer is older than me and currently has 6 corneys, a 5lbs Co2 Tank, and a case of assorted beers. I do not know what cubic feet it actually is, but I would say "always go with the bigger chests"....just to be safe!

ipaisay wrote: "always go with the bigger chests"

words to live by