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Old 06-17-2013, 11:08 PM   #11
Jipper
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You could use a hooded or stopper thermowell:

http://morebeer.com/products/hood-th...arboys-15.html

This way you're reading the temperature of your actual fermentation, which can sometimes be 7-10°F above what the outside / ambient temperature is. If you have it set at 68°F but you're actual fermentation is 75°F, you're going to get some ester production (depending of course on the yeast strain used). Just a thought...

Cheers!

EDIT - If you're just using it for kegging / dispensing, the temperature won't fluctuate because you're not fermenting anymore (obviously..!)

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Last edited by Jipper; 06-17-2013 at 11:09 PM. Reason: Additional Info..
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Old 06-18-2013, 12:02 AM   #12
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BigFloyd is correct. Tape it to the side of the carboy and insulate it. I control mine to within 1 degree and I can ramp it up by 1 degree if I need to. If you just put it in the air, that doesn't tell you anything and as Jipper said, the temperature of the wort can easily be 7 -10 degrees higher than the ambient air temp. I'm doing a Belgian Blonde right not and my fermentation profile was to pitch my yeast at 64 and ramp up to 68 over the course of a week. At that time I'll bump it up to 70 - 72 to finish it off. You need to get as close to the temperature of the wort if you want to do this and not the air temp (or a glass of liquid for that matter). The ideal thing would be to use a thermowell and get inside the wort, but a lot of people have done temperature comparisons and have found that the temp of the wort, with a probe on the outside and insulated is no more than a degree of difference.

Fermentation control is the one thing that has improved my brewing more that any thing else.

Lager on!

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Old 06-18-2013, 01:58 AM   #13
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Quote:
Originally Posted by BMClark2210 View Post
Any suggestions to the psi I should set? I have it at 23 psi right now

Serving pressure is usually around 8-12 psi depending on the length of your beer lines and the temp.
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Old 06-18-2013, 02:08 AM   #14
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Quote:
Originally Posted by BigFloyd

Serving pressure is usually around 8-12 psi depending on the length of your beer lines and the temp.
7 ft but yeah 23 would be a tad fast lol. Thanks for looking out though Floyd
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Old 06-18-2013, 04:50 AM   #15
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7 ft but yeah 23 would be a tad fast lol. Thanks for looking out though Floyd
You would end up with over-carbed beer and a lot of foam left at 23psi. I'd try 10 psi with a 7ft line and see how it does.
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Old 06-18-2013, 10:02 PM   #16
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Quote:
Originally Posted by BigFloyd

You would end up with over-carbed beer and a lot of foam left at 23psi. I'd try 10 psi with a 7ft line and see how it does.
I followed a forced carbonation chart. It's at 50 degrees and its a German wheat beer. It's my first time using the freezer so I could be wrong. Let me know and thanks
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