My sump pump went out the other day (I always run a backup on a separate line, so no problems there) and while replacing it, I came to the realization that the water in the sump pit is pretty darn cold and it runs constantly - I am built on or adjacent to a water spring on a hill, so I constantly pump water out of the footing tiles around my house. I checked the temperature and it was a constant 47 degrees, so I got to thinking…why not use that cold water as a source for lagering temperature maintenance. Who needs glycol, when I have a constant groundwater temperature around 50 degrees, but how best to configure a circulation? Any thoughts? And no, I don’t want to submerge my fermenters.
I look forward to some ideas from this creative bunch.