I don’t have a refrigerator to cold crash my five gallon bucket fermenter. So what I did was build a Styrofoam box that fits over the bucket with enough room to put several of those plastic, re-seal-able food containers filled with water and then frozen, in stacks with the bucket. (If you read it enough it will make sense. :? ) I can do a real good job of controlling my fermenting temps using this.
But now I’m trying to do a cold crash. So far I’ve got the temp - according to the thermometer stuck to the side of the bucket - down to 56°. How cold do I have to get to achieve a good cold crash?