Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > How bad is temperature fluctuations?

Reply
 
LinkBack Thread Tools
Old 02-15-2011, 11:28 PM   #1
codeblue2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: San Diego, CA
Posts: 18
Default How bad is temperature fluctuations?

So I am interested in making a lager, but I dont think I can get the temps i need down far enough unless I put it out in the garage. The garage is detached and is mostly used for storage so it dosent get opened very much. But the temps stay cool in the day but i think they can drop into the 50's at night. Is it bad for the temp to be going up and down like that everyday? One of these days ill get a spare fridge, but for now ill make due with what I got. Thanks!

__________________

Planed: Looking for a good Cider recipe
Primary: Empty
Secondary: Empty
Bottled: Pumpkin Ale

Keged: No kegging system yet... someday

codeblue2k is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 12:22 AM   #2
lutherslagers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Marshall, MI
Posts: 202
Liked 3 Times on 3 Posts
Likes Given: 5

Default

A gradual controlled increase is acceptable, if not optimal. I think Chris White and Jamil Zainasheff's new yeast book talks about starting a lager at something like 48 degrees and then towards the end of fermentation take the temperature up around 64 degree (I may be off a few points). The increase in temperature keeps the yeast active longer and maximizes their consumption of unwanted microbes. But this is intentional and controlled, and not a coincidence of ambient temperatures. The up and down fluctuation is to be avoided.

__________________

Last edited by lutherslagers; 02-16-2011 at 12:24 AM.
lutherslagers is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 12:28 AM   #3
Homebrewtastic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Antonio, Texas
Posts: 1,044
Liked 24 Times on 21 Posts
Likes Given: 1

Default

It's okay if you can keep it low at first then let it free rise into the 60's. You just don't want to go up and down and up and down and up and down. It stresses the yeast out and you could easily end up with an under-attenuated beer.

__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog
Homebrewtastic is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 12:31 AM   #4
theredben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Langley, BC
Posts: 934
Liked 23 Times on 22 Posts
Likes Given: 9

Default

You can always just cover the whole fermenter in a cardboard box. It takes a while for 5 gallons to change temps.

__________________
theredben is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 01:12 AM   #5
SumnerH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,058
Liked 24 Times on 22 Posts
Likes Given: 5

Default

Quote:
Originally Posted by lutherslagers View Post
A gradual controlled increase is acceptable, if not optimal. I think Chris White and Jamil Zainasheff's new yeast book talks about starting a lager at something like 48 degrees and then towards the end of fermentation take the temperature up around 64 degree (I may be off a few points). The increase in temperature keeps the yeast active longer and maximizes their consumption of unwanted microbes. But this is intentional and controlled, and not a coincidence of ambient temperatures. The up and down fluctuation is to be avoided.
It's not microbes, the higher temp toward the end of primary helps clean up diacetyl. Google "diacetyl rest" for more info.
__________________

On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

SumnerH is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 02:05 AM   #6
lutherslagers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Marshall, MI
Posts: 202
Liked 3 Times on 3 Posts
Likes Given: 5

Default

I stand corrected. Thank you for clarifying.

__________________
lutherslagers is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 02:24 AM   #7
rjwhite41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Osceola, Iowa
Posts: 1,419
Liked 23 Times on 18 Posts
Likes Given: 6

Default

You could put the fermenter in a water bath to stabilize the temperature. The water would insulate it and the temperature fluctuations would be lessened that way. You could also adjust the temp with ice or hot water bottles or an aquarium heater that way.

__________________
rjwhite41 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 02:31 AM   #8
TheMan
HBT_SUPPORTER.png
Feedback Score: 21 reviews
 
TheMan's Avatar
Recipes 
 
Join Date: May 2009
Location: Illinois
Posts: 2,936
Liked 321 Times on 240 Posts
Likes Given: 2

Default

Depends what the "cool temps during the day" are. If you're hitting 60 daytime and 50 night time...that's too big a swing for my comfort. But I am a very strict individual when it comes to my beer.

__________________
TheMan is online now
 
Reply With Quote Quick reply to this message
Old 02-17-2011, 10:34 PM   #9
codeblue2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: San Diego, CA
Posts: 18
Default

Quote:
Originally Posted by TheMan View Post
Depends what the "cool temps during the day" are. If you're hitting 60 daytime and 50 night time...that's too big a swing for my comfort. But I am a very strict individual when it comes to my beer.
Yeah that sounds about right. I live in San Diego, so during the day it gets into the upper 60's and then drops into the lower 50's at night.

The water bath is an interesting idea, but again without a fridge I cant get the temps into the 60s.
__________________

Planed: Looking for a good Cider recipe
Primary: Empty
Secondary: Empty
Bottled: Pumpkin Ale

Keged: No kegging system yet... someday

codeblue2k is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2011, 03:39 AM   #10
rjwhite41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Osceola, Iowa
Posts: 1,419
Liked 23 Times on 18 Posts
Likes Given: 6

Default

Quote:
Originally Posted by codeblue2k View Post
Yeah that sounds about right. I live in San Diego, so during the day it gets into the upper 60's and then drops into the lower 50's at night.

The water bath is an interesting idea, but again without a fridge I cant get the temps into the 60s.
Freeze 2 liter soda bottles filled with water, throw them in the water bath and check twice a day. Add more bottles to cool down more. Pull some out if you it gets too cool.
__________________
rjwhite41 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
Temperature? CrapulencePants General Beer Discussion 7 10-15-2010 03:26 AM
The Perfect Temperature smata67 General Beer Discussion 10 08-02-2010 11:34 PM
Temperature Pschof General Beer Discussion 3 03-02-2010 08:30 PM
Secondary Temperature Too Low? Bouza General Beer Discussion 4 10-24-2008 07:16 AM
Temperature Regulation Bouza General Beer Discussion 1 10-15-2008 11:43 AM