Brew BETTER BEER by controlling fermentation temperature

Struggling to brew clean, great tasting beer in the summer? This video covers six different ways to cool down your fermentations: from dirt cheap to the Cadillac of chill!

Thanks again to MoreBeer for the sponsorship, if you're interested in grabbing a BrewBuilt IceMaster Max 2 Glycol Chiller be sure to use this link and I'll get a small affiliate kick back:

FRENCH DRY HOPPED PILSNER RECIPE
Recipe for 5 gals (18.9L):
-7 gals (~26.5L) Water
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~11 LBS [~5 KG] of Grains
-73% Pilsner
-27% Flaked Maize
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Protein Rest @132F (55C) for 20 mins
Mash @ 149ºF (67ºC) for about 60 mins
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.5oz [~14g] Magnum @30 min
.5oz [~14g] Strisselspalt @15 min
1oz [~28g] Strisselspalt @Flameout
.5oz [~14g] Strisselspalt Dry Hop Day 3
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-2 Packs SafLager s23
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Original Gravity: 1.046
Final Gravity: 1.009
ABV: 4.9%

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0:00 Why keep cool?
0:46 #1
1:36 #2
2:48 #3
3:47 #4
5:43 #5
6:45 #6
8:25 French Dry Hop Pilsner
10:16 Tasting

[SchwarbageTruck]

Oh man, the Pseudo Glycol method lol. Yeah, it winds up feeling like you just adopted an always-hungry pet out of nowhere. I managed to get lucky and get a super-insulated 15 gal fermenter that I dump a few buckets of free ice I get from work into and use as a cold-water reservoir. Works great

[TigerPat_]

Really Appreciate Your Video, Thanks ! 🐯🤠

[TheAnthonybellomo]

Great video! I was just getting ready to try some temp control ❤

[Greeenzo]

I’m so here for this lager renaissance! 🍻

[rwt]

Hey Trent! Been watching the videos for years and they are always great! Please keep it up.

I use the Pseudo Glycol method but instead of using loose ice I fill my cooler will some water, freeze (~4) 2 liter bottles filled with water, stick 2 or 3 of the frozen bottles in the cooler water (keeping 2 other bottles in the freezer) and rotate them out each night as they thaw. The thawed bottles I take out each night are frozen again the following day when I need them for the next swap. That way you don't have to worry about the cooler filling up with melted ice water. Cheers!

[tjf]

You should totally revisit breath of the wild mead recipe to make other varieties of it or do more Mario themed beers like a Luigi mansion porter .

[CityscapeBrewing]

Definitely something needed this time of year.... sooo hot!

[samuelpearsall]

Started out with winging it with my garage sitting around 25 degrees C in early summer, but that made funky beers for my first few batches.
Got into Voss Kviek soon after and that was pretty good when summer cranked up the heat to 27-38 degrees for Australian summer.
Now have an Inkbird and fridge ready, but this summer I want to try some of the Kviek strains like Framgarden to make the juicy melon pale ale

[justhomebrew]

Great options! That is a sweet glycol chiller! I think you’ll love it. I’ve tried all your options except for the pressure option and I found a glycol system was one of the best. Cheers!

[oliverekeland]

I use a stainless steel fermenter with a towel wrapped around it, in a bucket of cold water. Then I have a regular table fan connected to the inkbird to blow on it. Also known as evaporative cooler. Not super warm where I live, so I just need to change the water. I only brew lager in the basement when it's winter.

[ElementaryBrewingCo]

The chamber has worked great for me so far…but I love gadgets so I’m sure I’d love glycol! Cheers 🍻

[heymulen]

Hey all brewers, from Denmark 🙃 On the "pseudo glycol" method I have a cooler box with an electric peltier element 20 liter. It "only" goes down to 8 C- 46 F°. I run the pump constant and control the glycol temp. whitin 4 C° with an stc 1000 always to the lower site. Cheers out there 🍻Any advice on gelatin ?? I have 2 weeks to clear and force carbonate a Belgian cream ale in a Fermzilla All Rounder.

[briandeeley]

Home brewing has gotten ridiculous with all the expensive equipment, it is like commercial brewing at home. I made a California lager which tolerates higher temps when lagering. To keep it cool I put it in the basement placed on a tray with a wet towel wrapped around it and it took a long time to complete fermentation about 3 to 4 weeks! it was the best beer I ever made! I aged some for a year in the refrigerator it tasted like a really good Belgian ale! the recipe is from "The joy of Home Brewing" the home brewer's bible "Rocky Raccoon's crystal honey lager"

[bertilishj]

We need a vid about willd ferment cider!

[BoricuaBrewer]

Just got done fermenting an ipa using my psuedo glycol chiller id definitely recommend using frozen bottles of water instead of ice

[PortlyGentleman]

What a savage with that compostable cooler 😂

[slugger]

Man I just still can't justify the price of a glycol chiller as much as I would love one.

[jf]

hmm what about making a hole in the ground of your backyard, place fermentor, cover it again with soil and leave a pipe out for the CO2 to escape. Thats basically how Georgian wine is fermented, or how Lithuanian ale brewers keep their yeasts during summer. Difficult to beat the temp stability / cost of ground soil.

[aaronweyl]

I'm aware about heat factors of fermentation.

I heard too cold would stop nor halt altogether.

[damionfragoso]

What do you think of igulu for people with significant space issues?