Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Yeasts heatin' it up! Ferm question!
Reply
 
LinkBack Thread Tools
Old 11-26-2007, 09:15 PM   #1
gallagherman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston, MA
Posts: 225
Liked 1 Times on 1 Posts
Likes Given: 2

Default Yeasts heatin' it up! Ferm question!

My ambient temperature of the room that I am currently fermenting an irish red ale in is about 69dF. However that little fermometer, or that strip thermometer on my bucket is reading 75dF! Can the metabolic activity of fermentation increase the beer 5d in comparison with the surroundings?? or is my strip thermometer faulty? I've adjusted the heat in the room hoping that the temp will cool because I don't want my beer fermenting at 75d. What do you guys think?

__________________

Next: Dead Guy Clone, Weißbier

Fermenting: The Riley

Kegged: Dry Stout, RyePA

My Blog! www.beerunion.net

gallagherman is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2007, 09:37 PM   #3
RLinNH
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RLinNH's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Wrentham, MA
Posts: 969
Liked 12 Times on 8 Posts
Likes Given: 6

Default

My Basement sits at about 60 degrees in the late Fall. I just had my Primary during the first three days of Fermentation down their. It was at a constant 68 degrees due to the heat that Fermentation puts off. So yes, Fermentation will raise the temp of your Wort.

__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On DeckAnother Mild
Primary Camper's Delight 9
Secondary nope
Bottled SSBC Club Brew 2013
Kegged Camper's Delight 8
On Tap MaiBock
RLinNH is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2007, 09:42 PM   #4
ScubaSteve
Feedback Score: 0 reviews
 
ScubaSteve's Avatar
Recipes 
 
Join Date: May 2007
Location: New Bern, NC
Posts: 3,674
Liked 62 Times on 46 Posts
Likes Given: 11

Default

You got it....once you pitch your yeast, keep it around 68 until you see activity, then drop it down to about 65F. You don't want to let the fermentation heat things so much that you start creating fusels/off flavors.

ScubaSteve is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2007, 02:14 PM   #5
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

Heat of fermentation is 23.5 Kcal/mol for glucose. That's one degree C for a 23L batch PER 180g, about double that for a mol of maltose.

With Distiller's yeast, they warn you to never do ten gallon batches without active cooling.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cyser ferm question briewer2 Cider Forum 2 11-05-2009 11:50 PM
Ferm Question cregan13 All Grain & Partial Mash Brewing 4 07-28-2008 04:23 PM
Son of ferm chiller question stevecaaster General Techniques 8 06-11-2008 02:06 AM
Yet another Hot Ferm question GreenwoodRover Beginners Beer Brewing Forum 2 04-16-2008 02:39 PM
Secondary Ferm Question sboro33 General Techniques 3 12-11-2007 03:03 AM