Thursday, July 18, 2013

Holding temps when the shop is over 100

By using the glycol chiller described below, fermenting in my shop, a shed in the backyard that exceeds 100 degrees every day this week (gotta love heat waves), I'm easily maintaining 66 degree (19 C) using water a few degrees above freezing run thru the 3/8 Brewhemoth chiller.
Temp control while best thing to sliced bread.

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