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Old 03-08-2013, 01:47 AM   #1
wdwalter
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Default Beer Temp VS Ambient Temp

Pretty clear picture of how Beer temp is not always the same as Air temp. This was a Hefeweizen second day in primary. Fermented a little cooler than what I wanted but samples from primary taste great. This was a digital thermometer with the probe suspended in the center of the fermenter.

004.jpg   005.jpg  
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Old 03-08-2013, 01:56 AM   #2
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Awesome reminder. Always something I forget about then end up paying for, especially with Heffe and Belgian strains.

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Old 03-08-2013, 03:21 AM   #3
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Great visual!!! What yeast strain are you using??

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Old 03-08-2013, 11:14 AM   #4
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That's WLP300. I'll update this after the beer is done, but in primary it runs the spectrum of good hefe flavors from clove to banana to bubblegum. I'm pretty excited to see the final product

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Old 03-08-2013, 12:42 PM   #5
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I data log active fermentations using 2 thermocouples (example graph below). The air inside the chest freezer will change a lot over time, but the beer temperature (measured with a probe well-insulated over on the side of the fermentor) can be kept within a very small range. I've never put a thermocouple into the beer.

graph.jpg

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Old 03-08-2013, 12:53 PM   #6
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Quote:
Originally Posted by DSmith View Post
I data log active fermentations using 2 thermocouples (example graph below). The air inside the chest freezer will change a lot over time, but the beer temperature (measured with a probe well-insulated over on the side of the fermentor) can be kept within a very small range. I've never put a thermocouple into the beer.

Attachment 106103
You are such a geek!

And that is very high praise, coming from me in case you didn't know!

That's very cool.
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Old 03-08-2013, 01:04 PM   #7
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Old 03-08-2013, 01:16 PM   #8
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Definitely not trying to one-up anybody. Hopefully these graphs illustrate how radically the air temperature can change and have minimal effect on the beer temperature. All you can do with a freezer is minimize the time that it's on but find settings that do not cycle it too often.

I use the TSS2 controller with a heater on the 2nd relay that takes over when fermentation begins to slows.

I've been brewing almost exclusively Belgians recently with the intent to make a very estery beer at controlled temperatures, yeast pitch, aeration. The graph below is from a Tripel with gravity data overlayed (by refractometer with alcohol correction). After final gravity is confirmed the primary is cold crashed, transfer to secondary and cold conditioning begins.

graph.jpg

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Old 03-08-2013, 08:20 PM   #9
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Quote:
Originally Posted by DSmith View Post
Definitely not trying to one-up anybody. Hopefully these graphs illustrate how radically the air temperature can change and have minimal effect on the beer temperature. All you can do with a freezer is minimize the time that it's on but find settings that do not cycle it too often.

I use the TSS2 controller with a heater on the 2nd relay that takes over when fermentation begins to slows.

I've been brewing almost exclusively Belgians recently with the intent to make a very estery beer at controlled temperatures, yeast pitch, aeration. The graph below is from a Tripel with gravity data overlayed (by refractometer with alcohol correction). After final gravity is confirmed the primary is cold crashed, transfer to secondary and cold conditioning begins.

Attachment 106104
What is your differential set at? Seems like at least 14-16F. I usually set no more than 6F. But your graph clearly demonstrates that even 10F is not a big issue
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Old 03-08-2013, 10:08 PM   #10
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Has anybody ever tried this while fermenting in water bath? I wonder what the temp difference would be? Being that water is a lot more denser than air. And how long would it take till things even out?

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