My fermentation fridge rocks! I had to call it into it’s first action of the season last week. I brewed Jake’s Swedish Blonde – a highly-hopped but light-bodied blonde ale for the summer. The beer was happily fermenting in my basement when Mother Nature decide to turn off the super-soaker and throw us into the oven, and weather went from mild and rainy to mid-summer hot overnight.
Yeast isn’t the biggest fan of temperature swings, and I learned the hard way fermenting at too high a temperature throws off-flavors into the beer. So, as the thermostat in my house crept higher and higher, so did my worry about this beer. I checked the temperature in the basement and it was sitting around 72, and temperature inside the carboy was around 72-74, which is the highest I was comfortable with.
I didn’t want to shock the yeast and put them to sleep, so I set the fridge to 55 degrees and monitored the temperature inside the carboy like a hawk. As soon it got to the 68-72 range, I set the temp as high as it could go, which I was presently surprised to find was 65 degrees.
The fridge completely bailed me out and saved a batch of beer before it went bad. Jake’s Swedish Blonde is still fermenting away, enjoy temperatures of 63-68 degrees regardless of how hot it gets outside. It takes a ton of worry out since I can now control something most homebrewers can’t.
I’m so glad I picked this thing up.