Controlling Fermentation Temperatures

[Stephen M]

Hi!

I'm completely new to homebrewing, and about to invest in a set up. My plan is to start simple, probably go for the basic plastic fermenting barrel and use the homebrew kits, just to get the hang of things. From there I hope to move to all grain, but one step at a time!

I've been reading about the importance of the room temperature for the fermentation process, so wondered if anyone had any advice on the best way to achieve a consisted temperature, without spending an arm and a leg. 

My setup will probably be in my garage (uninsulated), so I might look at building some sort of fermentation chamber, and maybe use something like the STC-1000 Temperature Controller to trigger a heat pad to keep the desired temperature. Does this sound like the standard approach, anyone got any other approaches?

Alternatively, is it better just to try to brew seasonally to match the current temperature? I'm a big fan of IPAs, but I've been told you need a higher fermentation temperature compared to other beer styles (I haven't looked into this too much). Is it a lot less headache to just brew styles that match the current conditions, and in that case is there any need to control the fermentation temperature? If so, what's good for Auckland in the winter?

This might have been covered in other threads, so if so just post a link :) Otherwise any tips would be appreciated!

Cheers

[Stephen M]

Yep, through the run-off hole to the drip tray. Perfect size and no drilling/breaking any seals!

[Rhys Williams]

As heat rises, you might want mount your bulb unit in the "dead zone: at the bottom of the fridge.

That way you will heat the air and it rise up to your fementor.

[Stephen M]

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[Stephen M]

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[Stephen M]

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