Maintaining temperature in Barrel

1 year ago | Jswood007 (Member)

Hi All,
Just about to syphon my first home brew into my Barrel. Once I have undertaken the next stage of the conditioning process, I would like to know if there is away to chill the beer to an acceptable temperature to enjoy it at its best. The average temperature in my garage is 13.5 C, this seems is a little to warm for a bitter. I have noticed at local beer festivals cold cloths are placed over the kegs. This seems a little basic to me but may work. Hope that someone can advise me.

Thanks

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Responses

Matty:

Posted 1 year ago by Member

I cold-condition my kegs and bottles in my cellar - it's pretty much constant 11C all year round.

Obviously, not having a cellar would limit your options on that front.

I'd quite like to hear other people's solutions though.

I think if I were you I'd use the garage, regardless of it being touch too warm.

Drinking: Thai Summer Ale, "Promised Lighning" Cascade Amber Ale
Fermenting: HONK! IPA - American IPA
Keg Conditioning: London's Burning Red Ale, Thornbridge Oatmeal Stout
Bottle Conditioning: Christmas Ale, "Gobhoblin" - a Hobgoblin clone, Kolsch,
Planning: Nelson Sauvin Single Hop Pale Ale

simonb_13:

Posted 1 year ago by Member

Take one fridge, one temperature controller (ATC800+) and job's a good 'un!

Add a form of heat such as an aquarium heater or just a bulb and you can heat as well as cool.

Planning: Something with Styrians, Discovery Clone
Fermenting:
Condtioning:
Drinking: Twibute Clone, PJ Clone

Matty:

Posted 1 year ago by Member

That's my long-term plan, once Wifey lets me.

Gun_Plumber:

Posted 1 year ago by Member

A budget version of a chiller would involve a large towel and a shallow(water tight) plastic tray. I bought one from Wilkinsons for about £6, i think it was an under bed storage one. Basically you place some cold water in the tray and then stand the pressure barrel in the tray. Dampen the towel and then drape it over the barrel. Let the ends of the towel sit in the water. This cools the barrel due to the continious evoporation of the water on the towel. The evoporation creates a cool air-flow around the barrel. You will need to top up the water now and then.

Planning: To drink/brew more home brew
Fermenting: GW's Timothy Taylors - Landlord AG

Conditioning: nowt

Maturing: GW's Fuller London Porter AG, GW's Gales Festival Mild AG

Drinking: Excellent English shop bought stuff with depth and character
that the Canadians cannot even imagine.

Jswood007:

Posted 1 year ago by Member

Many thanks for your advice. I shall reflect on it!! :-)

Nath:

Posted 1 year ago by Moderator

13.5 seems good to me see here for more info - http://cask-marque.co.uk/consumer/temperature-of-beer.html

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

Greg:

Posted 1 year ago by Admin

I store/serve my kegs from the garage and its running at about 13c at the moment and the ale is perfect although it does get a bit cold in the winter and a little warm in the summer. The wet towel technique will work to some degree.

I just picked up a Maxi110 beer line cooler for a reasonable price so I'm going to run my beer line through that when things get a bit warmer.