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by Scott Wallace

Are you deprived of your handcrafted brew in the Fall because your afraid it’s too hot to ferment in the summer? I have brewed year-round for years. There are three methods for doing so; depending on your price range and space limitations, choose one of the following:

Refridgeration

You will need:

• Refrigerator ( find a good used one, prices very)
• Temperature Controller (click here to price it now)

1. Install the temperature controller
2. Brew as usual
3. Ferment at the proper temperature for the style of beer you brewed

With this technique you can ferment ales and lagers year-round. If you have the space and money, this would be the method of choice.

Swamp Cooler

You will need:

• Swamp Cooler Setup (click here to price it now) or
• Swamp Cooler Tub (click here to price it now) and blue ice packs ( or 2-liter soda bottles filled with water and frozen)
• A Towel

1. Brew as usual
2. Put the carboy in the swamp bucket
3. Wrap a wet towel around the carboy (If you have a handle on the carboy, fold it over onto the towel to hold it in place.)
4. Fill swamp bucket _ full of water (with the carboy in it)
5. Place ice packs around the carboy (in the bucket)

The water, beer, and ice along with the evaporative cooling effect of the wet towel will keep the beer in the low 60’s. When it gets above 90 degrees out, a small fan blowing on the towel will help keep it cooler. Monitor the towel closely, if it dries out the towel will loose its cooling effect.

This is the method that I use. I find it to be the most cost effective manner, although it requires monitoring and it does not work as well for lagers as the refrigeration technique does.


Central Air Process

You will need:

• Central Air Conditioning
• A Floor Vent (choose one that is in an out of the way place or in a seldom used room)
• A Wooden or Cardboard 5-sided Box (big enough to house a carboy, with airlock and the vent)

1. Brew as usual
2. Place carboy beside AC vent
3. Cut two small holes (about the size of quarters) in the box at the top (remember that the box will be inverted on the carboy so the “bottom” will be the top) and on the opposite side of the vent.
4. Put the box over the carboy/vent.

 The air blowing in the box will keep the beer in the low 60’s.
I have heard of people using the swamp cooler and AC methods together in order to ferment lagers.
 Now what are you waiting for? Get out there and start doing your Summer brewing, come Fall, you’ll be glad you did.

RESOURCES










Here are some HBA summer favorites:


Volstead Pre-Prohibition Lager: The creation of Classic American Pilsner is the result of an influx of German immigrants to this country at the turn of the 19th century who longed for the pale lagers of their homeland. The German brewers met this demand by adapting to domestic ingredients. By adding approximately 20% to 30% corn grits to their grain bill, they could smooth out some of the rougher edges from the American 6 row malt intended for Ales. This also lightened the body and imparted a distinct sweet grainy flavor. Cluster was by far the most common hop and was used for bittering. More expensive imported noble hops were used for finishing. Unlike the American light lagers of today the Pre-Prohibition lagers had a noticeable malt/hop profile, more body, and a higher alcohol content.
Wurzburg Weizenbier:: Pale, medium bodied version of a southern German wheat beer. Clove and slight banana flavor notes are common. Highly effervescent and mildly sour with low hop bitterness ...ah, summer!
Outback Aussie Ale: This light smooth beer is easy to drink with a fresh fruity flavour, smooth finish and bitter aftertaste. Using Australia's distinctive signature hop, Pride of Ringwood hops is used for bittering and for finishing. (Starting Gravity: 1.047-1.051) (Finishing Gravity: 1.006-1.010) (Approximate Alcohol Content: 4.2-4.8%) (25 IBU)
Sell Us Belgian Witbier:: EXample of Belgian Wit ("white") beer. Wheat malt at approx.45% of grain bill leads to the cloudy, "white" appearance. Orange peel and coriander seed makes a tart, thirst quenching summer beverage.