Originally Posted by Taygel
Brewing went well, ended up only adding some Veinna malt to the recipe. Mashed low and long(145 for 90 minutes) Mashed out 168. Ended up with 1.061. Not bad.
I bought a heating wrap(Fermwrap), the kind that wraps around the carboy. Anyone have any solutions on to keeping heat on it without a temp overide and thermoter?
I guess i'll keep checking on it over the next week or so. I really want to showcase the yeast and its ****yness by fermenting warm...high 70's or low 80s. Any ideas as to how quick this wrap heats 5 gallons up?
Will it keep going to say 90's if i forget?!!!
I pitch at 75 and raise it 1 degree each day until I hit 86 and then hold it at 86 until I reach FG.
I use a fermwrap too, I have a couple of them actually, I love them. I use a ranco controller.
I would be very careful about leaving the fermwrap just plugged in all the time, it's really going to be difficult to maintain a consistent temperature, which is important. If it warms up too much, over 90ish for more than a couple weeks, you risk autolysis.
I'm not well versed in the many other methods of temperature control because I've always used a controller.
I just racked my recent saison to secondary, it was at 1.004. It was in the primary for 18 days. The sample tastes great!
Good luck, I'm interested to see how it turns out. Actually that reminds me of a "Super" Saison I did a while back. I had to use the controller on a different beer and I pitched it much lower than I do now. The temps during fermentation were all over the place. Initially it was sour and had green apple flavors. After a month in a keg and then another month in bottle's it actually turned out good. All the off flavors went away and I just drank my last one last night in fact. So if it doesn't turn out right away just let it sit for a couple months and see what happens! Gotta love the magic of beer!