Is it possible to use a chest freezer as a fermentation chamber and keezer simultaneously? I've got a 10.6 c.f. chest freezer that I'd like to convert to a keezer, but I also don't want to give up my ability to control fermentation temps. I'm thinking this would limit me to only fermenting lagers in the freezer, but I think I'd still be challenged on the diacetyl rest. I have a temp. controlled conical that I can continue to use for my ales. Wanted some input/advice before I look into getting another chest freezer. Cheers!
I mostly make lagers and use my keezer to ferment them at about 48 F. When I do a diacetyl rest, I just take it out of the keezer and leave it at room temperature (in a cold basement closet - about 58 F). I then put it back in the keezer and lower the temperature slowly until lagering temperature. The keezer's good at temperature control all the way to room temperature. There's not much need to go above that.
So here's my other challenge -- I live in Texas and the ferm chamber is currently in my detached garage, which gets up to 110*F during the summer. The only other place I have to store the beer during a diacetyl rest would be in the house, which would be around 72-75*F. Sounds like I may have to bite the bullet on another chest freezer...
My son also lives in Texas and has the same problem. He has a temperature controlled fridge in his garage which he uses for fermentation control, as well as a keezer in his living room for his lagers and other beers. With the fridge (and the garage heat) he can control the temperature to whatever fermentation temperature he requires. Just look for an old used fridge and get another temperature controller - you can order them from China for less than $20 including shipping. I use one on each of my two keezers and I've never had any problem with them.
The temperature does allows you to do that! Chest freezers or Commercial Chest Freezers, For keezer's it's about a mixture
If I am understanding you correctly, can you just set your keezer to serving temps and use a single stage temp control module to control a fermwrap around the fermentation vessel. A little blanket (bungee cord an old sleeping bag) wrapped around it over the ferm wrap would easily keep it isolated from the keezer air. While I've never done a combo keezer/ferm chamber at 2 doc temps, I've fermented at 2 dif temps in the same ferm chamber with this method using ferm wrap and 2 controllers.
You could also circulate the air from the keezer to an external ferm chamber. Google "keezer and fermentation chamber"
My solution to this dilemma is to babysit my fermenters with the old school swamp cooler method and use my temp control chest freezer for lagering and the wife's "extras" ...it's a "win-win"
@scurvy311 @BumpkinBrewer Appreciate the responses. I ended up getting a second chest freezer - $154 brand new was hard to pass. Will certainly consider your input should I decide to grow production
Texan home brewers do not have it easy, that's for sure. Same could be said for FL, and several others. I'm jealous of people with winters, cold basements, and cold tap water.
