Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation Temp
Reply
 
LinkBack Thread Tools
Old 11-14-2010, 02:26 PM   #1
Jason438
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Bradford Pa
Posts: 10
Liked 1 Times on 1 Posts
Likes Given: 1

Default Fermentation Temp

So I have read in several places that beer will actually warm up during fermentation... I guess my question is how much... I just bought a probe thermometer that seemed to work great during boil to take boil temps... The package stated the range of the thermometer was from 50F to 450F... the highest I had the boil was 215F... Today is the first day of fermentation and I had fed the probe down into the primary when I sealed it on brewday.. Just looked at the temp and it is reading 93F... Is this a normal range or does it appear the thermometer isnt working? The room I have the primary fermenting in is 64F that is what makes me wonder this is only my 3rd beer and this seems like the fermentation temp is way too high for the room temp to be at 64

__________________
Jason438 is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 02:32 PM   #2
Bensiff
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,532
Liked 324 Times on 252 Posts
Likes Given: 53

Default

First problem is that it is boiling at 215, I've never had a wort boil higher than 212. So, unless you are boiling under pressure I would consider that a faulty piece of equipment. Next, if you are fermenting at 93 that beer is going to have some problems. If the ambient temperature is 64 I wouldn't expect the fermentation to raise it much past 70 if you are otherwise doing nothing to keep the fermentation temp down. You might consider getting one of those black strip thermometers that stick to the outside of your carboy, in my experience they are surprisingly accurate and always in line with my Ranco's.

__________________
Bensiff is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 02:50 PM   #3
Jason438
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Bradford Pa
Posts: 10
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thanks for the quick reply.. I should have made sure the thermometer was calibrated in some ice water first to make sure it was accurate.. I do have a strip thermometer on the side of my primary but I can never easily read it so I thought I would attempt to upgrade... Looking at that the 66F mark does look colored and the 68F mark has some color to it so it appears the actual fermentation temp is between 66F and 68F

__________________
Jason438 is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 03:06 PM   #4
Hermit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alternate Universe
Posts: 2,248
Liked 67 Times on 57 Posts
Likes Given: 10

Default

Quote:
Originally Posted by Bensiff View Post
First problem is that it is boiling at 215, I've never had a wort boil higher than 212. So, unless you are boiling under pressure I would consider that a faulty piece of equipment. Next, if you are fermenting at 93 that beer is going to have some problems. If the ambient temperature is 64 I wouldn't expect the fermentation to raise it much past 70 if you are otherwise doing nothing to keep the fermentation temp down. You might consider getting one of those black strip thermometers that stick to the outside of your carboy, in my experience they are surprisingly accurate and always in line with my Ranco's.
With the sugar in the wort it is possible for the boil to be above 212F.
__________________
Hermit is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 03:06 PM   #5
Bensiff
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,532
Liked 324 Times on 252 Posts
Likes Given: 53

Default

Sounds like you are good to go then. Also calibrate the top end of the thermometer in boiling water. One of your best friends in brewing will be high quality instruments. Relying on cheap thermometers, pH meters, scales and the like will cause problems. I have some cheaper stuff, such as a cheap made in China sold on eBay gram scale, but I know its accurate as I have a high end reloading scale and high precision calibration weights I can use to gurantee its accuracy. Its also a good idea to have backups if you need them, I can always double check my Ranco digital thermometers if their probe gets messed up.

__________________
Bensiff 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
WLP 007 High fermentation Temp Rguardian989 Fermentation & Yeast 9 11-24-2010 03:39 AM
Fermentation Temp Length yellowthunda Fermentation & Yeast 5 10-07-2010 10:14 PM
secondary temp after fermentation saltystix Fermentation & Yeast 1 10-07-2010 06:36 PM
fermentation temp Q DanOmite Fermentation & Yeast 4 06-29-2010 03:28 AM
Fermentation temp gmadd Fermentation & Yeast 5 02-26-2010 09:37 PM



Newest Threads

LATEST SPONSOR DEALS