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Old 12-20-2013, 11:28 PM   #11
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I would recommend that you attach the temperature probe to the carboy in a block of styrofoam. The styrofoam is used to insulate the probe from the air temperature in the refrigerator. The probe should sit against the carboy with the styrofoam covering it. I use an elastic belt taped to the styrofoam block/probe so I can slide it on/off the carboy easily.

Settings for the ST-1000 should be:

Temp - Desired fermentation temp + 1
Diff - 1 F (or smallest allowed)
ASD - 15 (or largest allowed)

Reference for the suggestions come from Yeast - The Practical Guide to Beer Fermentation White/Zainasheff page 103.

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Old 12-21-2013, 12:52 AM   #12
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Originally Posted by helibrewer View Post

If you can lower the temp to about 35F and leave the beer in another couple weeks it will really help clear your beer.
This, although if your kegging its not needed really as this will happen in the keg anyways and since they are coned bottom you'll pull any remaining yeast on the first pint resulting in clear beer.
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Old 12-21-2013, 02:21 PM   #13
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Thanks for all the great info. Right now I just have the probe kind of dangling in the fridge. I'll fasten it to the side of the carboy as soon as I get home.

Thanks again everybody

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Old 12-21-2013, 02:43 PM   #14
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Originally Posted by duboman View Post
Sorry to disagree but you can leave the vessel in until fermentation slows and then pull it. Some yeast actually benefit from this method as a slow warm up keeps them active to fully attenuate.

Off flavors are generally produced during the height of active fermentation, once that passes it becomes a lesser concern.

Cheers to you for taking a big step in making better beer!
I'll agree with this. The time when the yeast throw off flavors is when fermentation is at its peak. When the fermenttation slows, pull the fermenter out to room temperature, then brew another batch to put in the empty chamber. All you accomplish with leaving your beer in there longer is a slower finish and perhaps a higher FG.
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