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Date: 04 Aug 2006 22:12:11
From: John Bleichert
Subject: wort temp vs. ambient
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From the "splitting hairs" department.
I've noticed that with some brews during vigorous primary
fermentation, the temperature of the wort can rise to 5+
degress higher than ambient. That being the case, if my
intended fermentation temperature is (say) 70F and the
wort temp is 75F, which temperature is it "fermenting at"?
I think it's probably 75F. Do folks actually adjust
ambient to 5F less to make up for this?
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 05 Aug 2006 04:06:49
From: John 'Shaggy' Kolesar
Subject: Re: wort temp vs. ambient
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On Fri, 04 Aug 2006 22:12:11 GMT, <syborg@earthlink.net > wrote:
> From the "splitting hairs" department.
>
> I've noticed that with some brews during vigorous primary
> fermentation, the temperature of the wort can rise to 5+
> degress higher than ambient.
Yep, fermentation creates heat. The more vigorous the fermentation,
the more heat it creates. It can even get up to 10+ over ambient.
> That being the case, if my
> intended fermentation temperature is (say) 70F and the
> wort temp is 75F, which temperature is it "fermenting at"?
75F
> I think it's probably 75F. Do folks actually adjust
> ambient to 5F less to make up for this?
I would. Personally, I think even fermenting at 70F is getting too
high, but a lot of that is just based on preference.
John.
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Date: 05 Aug 2006 13:23:52
From: John Bleichert
Subject: Re: wort temp vs. ambient
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Fri, 04 Aug 2006 22:12:11 GMT, <syborg@earthlink.net> wrote:
>> From the "splitting hairs" department.
>>
>> I've noticed that with some brews during vigorous primary
>> fermentation, the temperature of the wort can rise to 5+
>> degress higher than ambient.
>
> Yep, fermentation creates heat. The more vigorous the fermentation,
> the more heat it creates. It can even get up to 10+ over ambient.
>
>> That being the case, if my
>> intended fermentation temperature is (say) 70F and the
>> wort temp is 75F, which temperature is it "fermenting at"?
>
> 75F
>
>> I think it's probably 75F. Do folks actually adjust
>> ambient to 5F less to make up for this?
>
> I would. Personally, I think even fermenting at 70F is getting too
> high, but a lot of that is just based on preference.
>
>
> John.
We got hit with a heat wave right before brew day and my starter
was all ready. Too warm for me, but no choice. That batch of ale
primaried warm but is secondarying in the low 60s. Will be
interesting to see how it turns out.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 05 Aug 2006 09:49:01
From: Mark R
Subject: Re: wort temp vs. ambient
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"John Bleichert" <syborg@earthlink.net > wrote in message news:IZ0Bg.4180>
> We got hit with a heat wave right before brew day and my starter
> was all ready. Too warm for me, but no choice. That batch of ale
> primaried warm but is secondarying in the low 60s. Will be
> interesting to see how it turns out.
Must be nice. The only way I can do a natural fermentation in the 60's
without external refrigeration is to wait until January (sometimes Dec and
Feb) and even then I have to watch the weather. :-(
Mark R
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Date: 05 Aug 2006 16:17:58
From: John Bleichert
Subject: Re: wort temp vs. ambient
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Mark R <marknorayspam@noev1spam.net > wrote:
>
> "John Bleichert" <syborg@earthlink.net> wrote in message news:IZ0Bg.4180>
>> We got hit with a heat wave right before brew day and my starter
>> was all ready. Too warm for me, but no choice. That batch of ale
>> primaried warm but is secondarying in the low 60s. Will be
>> interesting to see how it turns out.
>
> Must be nice. The only way I can do a natural fermentation in the 60's
> without external refrigeration is to wait until January (sometimes Dec and
> Feb) and even then I have to watch the weather. :-(
>
> Mark R
>
Natural shmatural. Small chest freezer.
http://home.earthlink.net/~syborg/freezer.png
Won't be able to lager until ambient gets back down into
the 60s (F) though.. A lady friend was coming out for the
weekend *before* I got the freezer to sit in on a brew session.
She was coming in from out of town, so we brewed in spite of
the weather.
I can fit 2 carboys and 17 6-packs in it. Plus a couple
imperials to fill in the spaces.
My basement is holding around 75F right now, tends do stay
there for a month or so during the Summer.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 15 Aug 2006 10:09:36
From: Mark R
Subject: Re: wort temp vs. ambient
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"John Bleichert" <syborg@earthlink.net > wrote in message news:Ww3Bg.4257
> >
>
> Natural shmatural. Small chest freezer.
>
Soon, very soon. We're eating the meat as fast as I can BBQ it. Still have
two turkeys, a ham, a pork roast, and several slabs of pork ribs.
Mark R
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Date: 05 Aug 2006 14:17:45
From: JS
Subject: Re: wort temp vs. ambient
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On Sat, 5 Aug 2006 09:49:01 -0500, "Mark R"
<marknorayspam@noev1spam.net > wrote:
>
>"John Bleichert" <syborg@earthlink.net> wrote in message news:IZ0Bg.4180>
>> We got hit with a heat wave right before brew day and my starter
>> was all ready. Too warm for me, but no choice. That batch of ale
>> primaried warm but is secondarying in the low 60s. Will be
>> interesting to see how it turns out.
>
>Must be nice. The only way I can do a natural fermentation in the 60's
>without external refrigeration is to wait until January (sometimes Dec and
>Feb) and even then I have to watch the weather. :-(
>
>Mark R
>
My basement has been about 70, and I simply place my fermenter into a
tub (actually the lid from a storage bin), add water, wrap a towel
around fermenter, pour more water on it to soak it, then have a fan
blowing on it. I don't know how effectively it gets cooled down, but
the evaporation has to be bringing it down somewhat, I figure.
John S.
--
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Date: 15 Aug 2006 10:06:48
From: Mark R
Subject: Re: wort temp vs. ambient
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"JS" <jayceeessfouratfrontiernetdotnet > wrote in message
> >
> My basement has been about 70, and I simply place my fermenter into a
> tub (actually the lid from a storage bin), add water, wrap a towel
> around fermenter, pour more water on it to soak it, then have a fan
> blowing on it. I don't know how effectively it gets cooled down, but
> the evaporation has to be bringing it down somewhat, I figure.
That's what I do and I and I usually get an 8 degree drop but in the middle
of the summer when the house thermostat is set at 76 -78 it's time to put up
the brew gear. Of course I'll soon have that chest freezer that John
mentioned, then I'll be able to brew whenever I want. Bwah ha ha haaaa.
Mark R
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Date: 05 Aug 2006 09:34:49
From: Denny Conn
Subject: Re: wort temp vs. ambient
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John Bleichert wrote:
> We got hit with a heat wave right before brew day and my starter
> was all ready. Too warm for me, but no choice. That batch of ale
> primaried warm but is secondarying in the low 60s. Will be
> interesting to see how it turns out.
Good luck! We got hit with a week of over 100F while I had 10 gal. of
rye IPA in the second week or primary. Had relatives visiting and I just
neglected to do anything about it. I kegged it the other day and even
with a LOT of Columbus dry hops, it still tastes and smells like a
smoked banana rye IPA! :(
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 05 Aug 2006 22:44:26
From: rjwhite6
Subject: Re: wort temp vs. ambient
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On Sat, 05 Aug 2006 09:34:49 -0700, Denny Conn
<denny.g.conn@ci.eugene.or.us > wrote:
>John Bleichert wrote:
>
>> We got hit with a heat wave right before brew day and my starter
>> was all ready. Too warm for me, but no choice. That batch of ale
>> primaried warm but is secondarying in the low 60s. Will be
>> interesting to see how it turns out.
>
>Good luck! We got hit with a week of over 100F while I had 10 gal. of
>rye IPA in the second week or primary. Had relatives visiting and I just
>neglected to do anything about it. I kegged it the other day and even
>with a LOT of Columbus dry hops, it still tastes and smells like a
>smoked banana rye IPA! :(
>
> ---------->Denny
I don't think they'll turn that one into a commercial brew, Denny :-)
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Date: 15 Aug 2006 10:15:36
From: Mark R
Subject: Re: wort temp vs. ambient
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"rjwhite6" <rjwhite6@cannedspam.msn.com > wrote in message
> >
> >Good luck! We got hit with a week of over 100F while I had 10 gal. of
> >rye IPA in the second week or primary. Had relatives visiting and I just
> >neglected to do anything about it. I kegged it the other day and even
> >with a LOT of Columbus dry hops, it still tastes and smells like a
> >smoked banana rye IPA! :(
> >
> > ---------->Denny
> I don't think they'll turn that one into a commercial brew, Denny :-)
They could always put a picture of my Grandpa's favorite person Jimmy
Dirante on the label.
Mark R
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Date: 07 Aug 2006 10:23:47
From: Mark R
Subject: Re: wort temp vs. ambient
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"Denny Conn" <denny.g.conn@ci.eugene.or.us > wrote in message
>
> Good luck! We got hit with a week of over 100F while I had 10 gal. of
> rye IPA in the second week or primary. Had relatives visiting and I just
> neglected to do anything about it. I kegged it the other day and even
> with a LOT of Columbus dry hops, it still tastes and smells like a
> smoked banana rye IPA! :(
Heck, tell everybody it's a BPA, Belgian Pale Ale. ;-)
Mark R
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