Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Ferm temp control question
Reply
 
LinkBack Thread Tools
Old 06-09-2013, 02:15 PM   #1
LovesIPA
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2012
Location: Sacramento, CA
Posts: 1,517
Liked 201 Times on 152 Posts
Likes Given: 140

Default Ferm temp control question

I recently bought a small chest freezer for use as a fermentation chamber. It's very hot out and difficult to keep my office cool. Sometimes the temp gets into the mid to high 70's in here.

So I put the fermenter into the fridge and set it for 65. Here's the question - how long does it need to stay there? Can I take it out of there after a week and leave it at room temp for another week? Or does it need to stay in there for the whole primary fermentation?

I typically don't do a secondary.

__________________
LovesIPA is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2013, 02:41 PM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,219
Liked 488 Times on 452 Posts
Likes Given: 214

Default

Once you reach FG you can remove it and the temp won't really be an issue

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2013, 02:55 PM   #3
WileECoyote
Naked Brew !
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WileECoyote's Avatar
Recipes 
 
Join Date: Mar 2012
Location: Mohave Valley, Az
Posts: 1,447
Liked 152 Times on 123 Posts
Likes Given: 229

Default

Quote:
Originally Posted by LovesIPA View Post
I recently bought a small chest freezer for use as a fermentation chamber. It's very hot out and difficult to keep my office cool. Sometimes the temp gets into the mid to high 70's in here.

So I put the fermenter into the fridge and set it for 65. Here's the question - how long does it need to stay there? Can I take it out of there after a week and leave it at room temp for another week? Or does it need to stay in there for the whole primary fermentation?

I typically don't do a secondary.
Yes 3 to 7 days (for most yeast @ low end of recommended Yeast temp) depending how long active primary fermentation takes, then you can move to a warmer location to age/condition, this will actually help speed up the aging/conditioning process.

Cheers
__________________

WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

WileECoyote is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 04:30 PM   #4
LovesIPA
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2012
Location: Sacramento, CA
Posts: 1,517
Liked 201 Times on 152 Posts
Likes Given: 140

Default

Today I checked on the batch I brewed last Monday (5 days ago). It's 5.5 gallons with an OG of 1.076. It's been fermenting at 62-64 since then and I don't know if it's OK to take it out so I can brew another batch. There is airlock activity every 5-6 seconds and the krausen hasn't fallen yet. I took a hydro sample and it's at 1.024. Beersmith says the FG should be 1.012.

I don't want to brew my next batch until I'm sure that this can come up to room temp without an issue.

__________________
LovesIPA is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 05:28 PM   #5
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,219
Liked 488 Times on 452 Posts
Likes Given: 214

Default

Quote:
Originally Posted by LovesIPA
Today I checked on the batch I brewed last Monday (5 days ago). It's 5.5 gallons with an OG of 1.076. It's been fermenting at 62-64 since then and I don't know if it's OK to take it out so I can brew another batch. There is airlock activity every 5-6 seconds and the krausen hasn't fallen yet. I took a hydro sample and it's at 1.024. Beersmith says the FG should be 1.012.

I don't want to brew my next batch until I'm sure that this can come up to room temp without an issue.
As long as the new temperature isn't an extreme rise you can certainly remove it and let it rise to help the yeast finish up over the next few days.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 06:59 PM   #6
LovesIPA
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2012
Location: Sacramento, CA
Posts: 1,517
Liked 201 Times on 152 Posts
Likes Given: 140

Default

I have no basement and the temp in the house is 75 to 78 depending on time of day. It gets pretty hot outside and the house isn't well insulated. We do have central air but it's tough to get it below the high 70's when it's 100 outside.

__________________
LovesIPA is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 07:12 PM   #7
Bordy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 77
Liked 6 Times on 5 Posts

Default

I'm glad you posted this, I just purchased a temp control for a chest freezer that wasn't being used on my property. It is also very warm where I live year round, and I figured I kept the primary/secondary in the freezer until ready to bottle. My chest freezer is literally about a CM too small to hold both my carboys, I was thinking about altering the freezer with a good old fashion hammer and some force, and even considered doing a few one gallon batches in between. I can handle 7-14 days in between brews for now, but still might break out the hammer anyways.

__________________
Bordy is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 07:14 PM   #8
Bordy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 77
Liked 6 Times on 5 Posts

Default

How about dry hopping? Is there a need to keep it in the temp controlled freezer?

__________________
Bordy is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 07:18 PM   #9
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,219
Liked 488 Times on 452 Posts
Likes Given: 214

Default

Quote:
Originally Posted by LovesIPA
I have no basement and the temp in the house is 75 to 78 depending on time of day. It gets pretty hot outside and the house isn't well insulated. We do have central air but it's tough to get it below the high 70's when it's 100 outside.
13-15 degrees is kind of a lot so leave it be for now
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman 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
ferm temp control air or water? adworld Fermentation & Yeast 8 03-17-2012 11:10 PM
Ferm control: Temp question paparker21 Fermentation & Yeast 4 03-11-2012 10:40 PM
Ferm Fridge Temp Control Pie_Man Beginners Beer Brewing Forum 3 11-14-2011 10:58 PM
Ferm. Temp. Control StAnthonyB DIY Projects 17 11-22-2009 05:09 PM
Help.. Need to control ferm temp Grim_Ale General Techniques 4 03-10-2009 04:40 PM