Hi There. Looking at brewing ale/bitter in our victorian larder. Its 8 foot by 4 foot, unheated with original slate shelf, three external walls & two louvered "windows" with fly screens (no glass). Pretty much as it was when used to hang the pheasants! So, it gets cold in winter (2 degrees) and cool in summer (?) I've always wanted to make it a useful space but we don't hang pheasants and its too far from the kitchen for useful storage.
Started looking at Coopers Kits, but prefer to invest in something more serious/long lasting that will be more of a permanent fixture in the room. Anyhow, I'm wondering what kind of fermentor set up might serve me best in the long term, recognizing that I might have to heat it during the winter?
So, my introduction turned into a question! Regardless, nice to say hello to what looks like an interesting forum. Just got to figure out which part to post this question in. :thumb:
Paul
Started looking at Coopers Kits, but prefer to invest in something more serious/long lasting that will be more of a permanent fixture in the room. Anyhow, I'm wondering what kind of fermentor set up might serve me best in the long term, recognizing that I might have to heat it during the winter?
So, my introduction turned into a question! Regardless, nice to say hello to what looks like an interesting forum. Just got to figure out which part to post this question in. :thumb:
Paul