Hello all,

I currently have a setup with a used fridge that I do both my fermenting in and my kegging/serving. I only have 2 kegs right now, so I had to make back-to back batches to ferment. Then I kegged them both and got the fridge down to 40 degrees for serving.

I just obtained a used chest freezer. Now I can ferment in one and serve at the same time in the other.

I was planning on putting a collar on the freezer and moving the faucets and the kegs over from the fridge.

But I am wondering if I shouldn't just keep it the way it is, serving out of the fridge and maybe fermenting out of the chest freezer? Would it be better on the compressors to serve out the chest freezer?

If anyone could chime in and give opinions on what they would do, given the option.


Thanks,
John

If you have the faucets in the fridge already, I'd leave them. How big is the chest freezer? Can you ferment more than one beer at a time in it?

Freezer is not that big. I'm guessing 4 or 5 cubic feet. The deeper square can hold 2 corny kegs, almost a third, but it doesn't quite fit. There is probably enough room on the shelve for 2 more, if I raised the height with a collar build.

I ferment out of plastic buckets, so this is only big enough for just one. I don't brew as much as I would like to, so I don't ever see this as being an issue.

I have both and ferment in the fridge and serve out of the freezer with a collar and taps. To me it is easier to get two carboys in and out of the fridge and damn near impossible with the freezer. It is fairly easy to get corny kegs in and out of the freezer.

I also have a small 2nd chest freezer that I ferment lagers using a Sanke keg for the fermentation vessel (10gallon batches). There I use an engine hoist to get the keg in and out.

What do you use to heat the ferm fridge? Is a lightbulb enough?
I just scored a used whirlpool fridge, for free. I think that I am going to drill the fridge and move my faucets to it, and ferment in my chest freezer. The freezer is a 7.2 cu. ft. model. I have a collar on it already and I have wood on hand to make another. Seems to me, I would rather have the controller on the ferm chamber and just dial in the temps on the serving fridge over time,i.e. get temp readings and settings documented for future use.
I can lager in basement over winter, no problem. The challenge is what to use to heat the sucker to 65-70+
Any ideas? I like the homemade approach. I am handy, and cheap! That kinda sounds like I'm a dirty groper! HA!
Cheers All! Have a GREAT weekend!

I bought a heating pad from a local pet store used to warm up reptiles. It is only 24 watts but has more than enough heat as the controller doesn't run much in heat mode. I use the fridge for fermenting for the above mentioned reasons, plus it is easier for the fridge to maintain ale fermenting temps than the chest freezer.