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Old 09-06-2011, 05:21 PM   #1
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...that when you finally get controlled fermentation temps via a freezer/controller set up that you start having less vigorous fermentation periods? I don't make starters, but that's just out of laziness. When i was using a rudimentary swamp cooler set up i was always surprised that the lid of my fermentor wasn't blown off in my absence. Now i barely have any violent fermentation activity, but everything is still coming out normal.

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Old 09-06-2011, 05:32 PM   #2
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Depends on the temp. I don't get anything violent under 64F even with a 3L starter. But with a low temp, I think you are more likely to get a stuck fermentation if you underpitch.

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Old 09-06-2011, 05:37 PM   #3
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No stuck ferms yet. I've got the controller set on 65 with a +/- of 2 degrees before it kicks on.

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Old 09-06-2011, 05:40 PM   #4
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No, some of my most violent fermentations were with constant temperatures in the mid 60s.

The fermentation does depend on temperature, but also on things like this:
Health of the yeast
Strain of the yeast
Proper aeration
Proper yeast count

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Old 09-06-2011, 05:49 PM   #5
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I have noticed less vigorous fermentations once I got to the mid 60's. Blow-off is still possible, depending on the ingredients, though.

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Old 09-07-2011, 12:42 AM   #6
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I have an imperial IPA in the primary right now, used a 2L starter with wyeast 1056 and kept the temps between 62-67 degrees. Anything higher than 70 I imagine i would have needed a blow off. Seems like with the ale yeasts if you keep them in the 60s you will have a nice steady fermentation as long as you pitch enough yeast.

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Old 09-07-2011, 12:50 AM   #7
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In my experience, S04 is violent no matter what I do.

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Old 09-07-2011, 12:54 AM   #8
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Quote:
Originally Posted by bovineblitz
In my experience, S04 is violent no matter what I do.
Me too. I ferment at about 62 and half the beers blow off. Mostly 6 percent and above.
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Old 09-07-2011, 12:58 AM   #9
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I get longer steadier ferms with my controlled temps set ups than I did in a room in the house. I set them to 67 +/- 1.
I finally had my first blowup in ten years (on and off) brewing last week. A 1.08 SG that I kind of overfilled the carboy, pitched a little warmer (72) than normal and made a starter with 1-1/2 packs of yeast (S05). Didn't blow the airlock off but it sure blew a mess all in the mini fridge and out the side to the floor. And it's still going after 8 days, slower now, but still going steady.

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