If you were to ask a group of brewers for their opinions on what the most important factor in making a quality batch of beer is, my hunch is the vast majority would say something having to do with fermentation temperature control,

especially when it comes to logger styles.

Unfortunately, the process of cold fermenting a logger is time-consuming, but many folks

have adopted a method they swear allows them to ferment warm, thus allowing for quicker

turnaround times without the feared side effects.

This is the Brewlossophy podcast.

I'm your host, Marshall Schott, and joining me on this episode to chat about the impact

pressurized fermentation has when fermenting lagers warm is contributor Martin Kean.

You know, fermentation temperature control briefly took over my life.

At one point when I was starting to get into brewing lagers, I would scan Craigslist

to see who was selling chest freezers. And at one point I had, no joke, five chest freezers

in my basement or with temperature controller so I could make sure I was lagering at the right

temperature. And then I started to learn about, oh, you know what? You could just ferment these lagers at

room temperature, as long as you're doing so under pressure. And I ended up selling all of these

chest freezers and trying that. So this is a topic that is near and dear to my heart.

Yeah, you and me both. I didn't have five chest freezers. I had three fermentation chambers and one seven tap keiser,

which was also a chest freezer. So I technically had four, but all of my chest freezers at one point

were all the 14 cubic foot ones. So there was a, there was a point where I had these huge chest

freezers in my, in my garage that served the purpose of only beer we weren't even using

them for freezing food or anything like that so i can absolutely relate with you and i do think

you know that we're look little disclaimer this is one of those topics that's almost impossible

for me to talk about with sprinkling in at least some opinions mostly because because of my experience, though we've done a lot

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