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Date: 13 Aug 2006 09:04:29
From: Gerard Eberlein
Subject: teperature controlled brewing
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I fianally bought an analog temp. controller for my old fridge and checked
for accuracy etc. and brewed a very strong IPA yesterday ( O.G. 1.087 ). The
fridge temp is about 60f swinging to 64F between on on/off cycles of the
temp controller. After 18 hours the fermentation is nice and active at a
wort temp of 66F. So far everything is great. My question is, as the wort
temperature drops some after a couple days due to slower ferm activity, do I
up the fridge temp to keep the wort at 66F or do I just let the wort temp
drop till the ferm is complete? Reasons I ask this is 1) I want to
eventually secondary in the fridge while fermenting a new batch side by side
since it will hold 2 carboys easily and 2) I was wondering if the ferm would
stick if the wort temp dropped to say, 62-63 F over the next week. Thanx in
advance.
Gerard
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Date: 13 Aug 2006 09:30:55
From: Mark R
Subject: Re: teperature controlled brewing
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:g5GDg.9$nM6.4@newsfe02.lga...
> I fianally bought an analog temp. controller for my old fridge and checked
> for accuracy etc. and brewed a very strong IPA yesterday ( O.G. 1.087 ).
The
> fridge temp is about 60f swinging to 64F between on on/off cycles of the
> temp controller. After 18 hours the fermentation is nice and active at a
> wort temp of 66F. So far everything is great. My question is, as the wort
> temperature drops some after a couple days due to slower ferm activity, do
I
> up the fridge temp to keep the wort at 66F or do I just let the wort temp
> drop till the ferm is complete? Reasons I ask this is 1) I want to
> eventually secondary in the fridge while fermenting a new batch side by
side
> since it will hold 2 carboys easily and 2) I was wondering if the ferm
would
> stick if the wort temp dropped to say, 62-63 F over the next week. Thanx
in
> advance.
If all other factors are okay, aeration, fermentability of wort, etc., you
shouldn't really have any problems with a stuck ferment at 62-63. And you
won't have to worry about the secondary temperature if the fermentation is
complete when you transferred. You can cold condition if that's what you
want or you could pull it out to age at room temperature to make room in the
fridge for a second primary.
Mark R
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Date: 14 Aug 2006 17:46:26
From: John 'Shaggy' Kolesar
Subject: Re: teperature controlled brewing
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On Sun, 13 Aug 2006 09:04:29 -0400, <dormouse@charter.net > wrote:
> I fianally bought an analog temp. controller for my old fridge and checked
> for accuracy etc. and brewed a very strong IPA yesterday ( O.G. 1.087 ). The
> fridge temp is about 60f swinging to 64F between on on/off cycles of the
> temp controller. After 18 hours the fermentation is nice and active at a
> wort temp of 66F. So far everything is great. My question is, as the wort
> temperature drops some after a couple days due to slower ferm activity, do I
> up the fridge temp to keep the wort at 66F or do I just let the wort temp
> drop till the ferm is complete?
You can adjust it if you want, I never do though. What I do is set the
thermostat so that the beer stays the temp I want it during active
fermentation, and then just leave it alone.
> Reasons I ask this is 1) I want to
> eventually secondary in the fridge while fermenting a new batch side by side
> since it will hold 2 carboys easily and 2) I was wondering if the ferm would
> stick if the wort temp dropped to say, 62-63 F over the next week. Thanx in
> advance.
Yeah, as fermentation slows the temp will drop some, which will cause the
yeast to slow down a little more. I doubt it will make a huge difference
though. We're only talking a handful of degrees. If it was dropping down
to 50F, then it'd be a different story. I wouldn't worry about it just going
down to 62F.
John.
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