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Date: 29 Oct 2006 18:20:41
From: db
Subject: fermenting temperatures...
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hi, i am brewing my first batch of beer and would appreciate some help.
have a scottish ale that has been in primary for 31 hrs, in a room
with constant 68 deg ambient temp. beer has been working well since i
got up at 6 a.m. with airlock bubbling every 1 second all day long.
within past 12 hrs, temp in primary has risen from around 68 to about
72-73. should i move the primary to a cooler location or leave it as
is? thanks a lot, db.
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Date: 29 Oct 2006 19:41:58
From:
Subject: Re: fermenting temperatures...
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db wrote:
> hi, i am brewing my first batch of beer and would appreciate some help.
>
> have a scottish ale that has been in primary for 31 hrs, in a room
> with constant 68 deg ambient temp. beer has been working well since i
> got up at 6 a.m. with airlock bubbling every 1 second all day long.
> within past 12 hrs, temp in primary has risen from around 68 to about
> 72-73. should i move the primary to a cooler location or leave it as
> is? thanks a lot, db.
It should be fine. If the temp gets a bit above optimal you just get a
few more esters. They give the beer a slight sweet/fruity odor, and
what would be considered an off taste in a light lager, but will be
right at home in a scottish ale at the low levels you should get at
those temps. Now I wouldn't let it get too much warmer, but low 70's
should be fine.
Bryan
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Date: 29 Oct 2006 21:23:11
From: David M. Taylor
Subject: Re: fermenting temperatures...
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"db" <djbinegar@gmail.com > wrote in message
news:1162174841.472603.21910@b28g2000cwb.googlegroups.com...
> hi, i am brewing my first batch of beer and would appreciate some help.
>
> have a scottish ale that has been in primary for 31 hrs, in a room
> with constant 68 deg ambient temp. beer has been working well since i
> got up at 6 a.m. with airlock bubbling every 1 second all day long.
> within past 12 hrs, temp in primary has risen from around 68 to about
> 72-73. should i move the primary to a cooler location or leave it as
> is? thanks a lot, db.
In my experience, Scottish ale is meant to ferment cool, at around 60 F.
Cool it down!
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 30 Oct 2006 09:42:32
From: Mark R
Subject: Re: fermenting temperatures...
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"db" <djbinegar@gmail.com > wrote in message
news:1162174841.472603.21910@b28g2000cwb.googlegroups.com...
> hi, i am brewing my first batch of beer and would appreciate some help.
>
> have a scottish ale that has been in primary for 31 hrs, in a room
> with constant 68 deg ambient temp. beer has been working well since i
> got up at 6 a.m. with airlock bubbling every 1 second all day long.
> within past 12 hrs, temp in primary has risen from around 68 to about
> 72-73. should i move the primary to a cooler location or leave it as
> is? thanks a lot, db.
>
I used to ferment at room temp around 73 and while I made drinkable beer
those who brewed could tell me right away that I was fermenting too high.
While you can probably get away with those temps I'd bring it down if you
have that option. During the heaviest part of the fermentation you can get
as much as an 8-10 deg jump, but it will drop back down after the
fermentation settles. You can help lower the temperature swing by setting
the fermenter in a big tub of water. If it is sitting in 8-10 gallons of
water with 2/3 of the fermenter submerged the waters thermal mass will help
keep the temp down. And then you could always wrap the fermenter with a
t-shirt or towel and evaporation will give you another 3-4 degrees of
cooling. If you use a small fan to help the evaporation you can bump that to
6-8 degrees. That's what I do. I'm fermenting between 64 and 68 now and can
tell the difference my self, even in the stronger brews.
Mark R
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Date: 30 Oct 2006 17:04:17
From: db
Subject: Re: fermenting temperatures...
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thanks everyone. my beer dropped back down to around 68 by this
morning and has stayed there all day, so i think i am okay. thanks
again for the advice!
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