I've picked up an under counter fridge this week so can finally begin some properly temp controlled fermentation.
Hoping to brew this weekend but looks like all my fermentors (standard 25-20L buckets) are too wide to fit in the fridge...
However, it will happily take a corny so I'm considering fermenting in a corny keg and then transferring into another corny to condition and serve.
Think I've read of others doing this and wondered if anyone could advise if the below sounds sensible.
Ferment in a standard 19L corny. Spunding valve attached to the gas post set to lowest setting possible to perform something like an airlock.
Temp control will be via an Inkbird taped to the side of the keg. Expect the temperature inside the keg to get a few degrees higher during active fermentation. Recipe is a best bitter, yeast will be WLP013, aiming for a temp of 19 degrees, so I guess Inkbird will need to be a couple of degrees lower initially. 17 in the first couple of days?
Diacetyl rest after a week -10 days then transfer to another corny keg to condition and serve.
Welcome any thoughts on this as I may have missed something blindingly obvious...
Hoping to brew this weekend but looks like all my fermentors (standard 25-20L buckets) are too wide to fit in the fridge...
However, it will happily take a corny so I'm considering fermenting in a corny keg and then transferring into another corny to condition and serve.
Think I've read of others doing this and wondered if anyone could advise if the below sounds sensible.
Ferment in a standard 19L corny. Spunding valve attached to the gas post set to lowest setting possible to perform something like an airlock.
Temp control will be via an Inkbird taped to the side of the keg. Expect the temperature inside the keg to get a few degrees higher during active fermentation. Recipe is a best bitter, yeast will be WLP013, aiming for a temp of 19 degrees, so I guess Inkbird will need to be a couple of degrees lower initially. 17 in the first couple of days?
Diacetyl rest after a week -10 days then transfer to another corny keg to condition and serve.
Welcome any thoughts on this as I may have missed something blindingly obvious...