The Fermonster

Fermentation temperature is probably the bane of most every homebrewer. Unless you have a temperature controlled area or a jacketed mini conical then your beer can be subject to the temperature swings of the season. In our case here in Northern California that can be as much as 40° in the summer months. With huge swings like that maintaining a consistent temperature just isn’t possible. The most practical idea we came up with was to build a fermentation chamber.