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oasisbliss 10-25-2012 02:45 AM

fermentation temp
 
I am getting ready to brew an ipa and want to ferment at 68f since the ferment will add about 5-7 degrees should I make the ambient temp around 62ish for the first 5 days ?? Any input on this is appreciated.

DoubleAught 10-25-2012 02:48 AM

I normally set my ferm chamber temps at 58, the little sticker thermometer on the side of the carboy normally reads around 62 (depending on it accuracy) during fermentation.

oasisbliss 10-25-2012 05:01 AM

I want to ferment at 68f , there is a 5-7f rise in heat due to fermentation. Should I set the chamber at 63f to compensate for the average rise of 5f ?
and onlly do this for the first 5 days or so or leave it that temp for the whold 2 weeks?

thanks -

M

tonyc318 10-25-2012 05:30 AM

Why are u so stuck on fermenting at 68. I personally like to keep my ales closer to the mid 60's. I tape my temp controller probe to the side of my bucket and set the temp to 62-63. Clean beer is the result. Are u wanting a few fruity esters? Just curious.

helibrewer 10-25-2012 05:32 AM

What beer style? Start in the mid 60's. Once we know the style you're brewing we can recommend a good finishing temp.

EDIT: Sorry, just noticed IPA....start it in the mid 60's and bring it up to 68 (fermentation temp) by the last 1/3 of fermentation.

iaefebs 10-25-2012 05:38 AM

Quote:

Originally Posted by oasisbliss (Post 4530065)
I want to ferment at 68f , there is a 5-7f rise in heat due to fermentation. Should I set the chamber at 63f to compensate for the average rise of 5f ?
and onlly do this for the first 5 days or so or leave it that temp for the whold 2 weeks?

thanks -

M

Sounds like a good plan to me. What I like to do is keep it at ambient temp of 63 for the first five days and then let it get to room temp..... 68 for the last 9 days

oasisbliss 10-25-2012 08:41 PM

I guess my biggest thing is compensating for the rise in temp from fermenting. So I guess I will set it at 62 then if it goes up 5 degrees or so I will still be at 67 68ish. Thanks for the input. I have a cheat freezer with a Johnson a419 by putting the probe on the side of the bucket will that be pretty close to the liquid temp inside the bucket?

mufflerbearing 10-25-2012 10:00 PM

I am brewing an amber ale and the temp sticker now says 70. How accurate are the stickers?

moviebrain 10-25-2012 10:41 PM

Take a chunk of styrofoam and sandwich the temp probe between the carboy/bucket and the foam, taping it down. Change the offset value from 6 degrees to 2 degrees and you will help smooth out the fermentation temp jumps.

It's not as good as a thermowell but better than measuring ambient.

Just remember that if you finish and go back to ambient to increase the offset to 6 degrees again.

lindenboy 10-25-2012 10:53 PM

You'll be fine doing this. We usually tape a folded up section of paper towel against the probe, against the bucket. You may notice a degree, maybe two, difference, IF you were able to measure the liquid, but NO WAY you'd have 5 - 7 degrees. I don't even get that measuring ambient, depending on the space! I agree with fermenting low (62 - 63) and ramping up. It will dry out the beer and AVOID fruity esters, which are not typical to IPAs unless that's your thing.


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