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rhinofarts 04-28-2012 02:17 AM

Fermentation Tempatures? Best Temp? How important is stable Tempature?
 
What is the best fermentation temp?, for a lager or ale?, how important is it to keep the tempature stable?... I have now started to brew at 18C. Using the water bath method (Thanks Yooper).

Will my beer be much improved because of stable tempatures?

Thanks guys!


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badbrew 04-28-2012 02:44 AM

More important than stable imo is range. Keep at 60-65 F. You will have to look up the conversion. Based on experience only and without any science to back it up, I bet that fluctuation from 60 to 65F will be a lot better than a solid 70F for an average ale yeast. If you can try to get it to be somewhat stable for 5 days then you win. After that, the impact of wild high temps will affect the beer only a small fraction of what it would do in that 5 day period. :mug:

TarheelBrew13 04-28-2012 03:08 AM

I love this post! It made me happy to read. This is a bit like asking, "What is the best tool?" It depends on the job and fermentation temp depends on the yeast and what you're trying to achieve.

Check out the yeast companies website for a recommended temp range. Then as a general rule, ferment on the low side to produce a beer that has less of the flavors in the yeast description and on the high side to produce more.

Also, the best tool is the hammer... obviously.

clool 04-28-2012 04:37 AM

Quote:

Originally Posted by badbrew (Post 4037323)
More important than stable imo is range. Keep at 60-65 F. You will have to look up the conversion. Based on experience only and without any science to back it up, I bet that fluctuation from 60 to 65F will be a lot better than a solid 70F for an average ale yeast. If you can try to get it to be somewhat stable for 5 days then you win. After that, the impact of wild high temps will affect the beer only a small fraction of what it would do in that 5 day period. :mug:

great information badbrew. I was wondering the same thing. glad to learn that the first. five days are the most important.

rhinofarts 04-28-2012 11:55 AM

Hi, Thanks badbrew. It's a kit I am brewing from, and on the kit instructions it says 18C - 21C. (64F - 70F)
I have the fermenter in a bath of water (Plastic Container), and I am using a 25watt fish tank heater to hold the line at 18C.
Before this I been using a heating belt and my temps were up and down like a jockey's balls.
Will this definatly impove my beer. I am no expert but it seems already to be a much more controlled balanced fermentation.

badbrew 04-28-2012 01:39 PM

Quote:

Originally Posted by rhinofarts (Post 4037889)
Hi, Thanks badbrew. It's a kit I am brewing from, and on the kit instructions it says 18C - 21C. (64F - 70F)
I have the fermenter in a bath of water (Plastic Container), and I am using a 25watt fish tank heater to hold the line at 18C.
Before this I been using a heating belt and my temps were up and down like a jockey's balls.
Will this definatly impove my beer. I am no expert but it seems already to be a much more controlled balanced fermentation.

Yes, gaurenteed.:fro:

Just watch out for air temps higher than 18C and verify that the fish tank thing works with another thermometer. Also watch the beer temperatures. That is what you are concerned with, not the bath. They will be higher than the bath for the first week. Since 64 is on the low end, it may be actually 70F in the beer, so check it after the krausen starts to build up (maybe 20-40 hours in). You may want to change the heat to get it to the middle of the yeast range. If the FG is not close enough after a few weeks, bump it to the max temp or even a little higher (70-75).

ArcaneXor 04-28-2012 01:48 PM

Temperature control is most important from the time you pitch your yeast until about 3 days into the fermentation. It is during this time that the yeast produce most of their flavors. After three or four days, it's a good idea to raise the temperature to help the yeast attenuate fully and accelerate the metabolism of intermediate fermentation products. 18C is a very good fermentation temperature for most ales.

As far as stability goes, some people swear that this is even more crucial than the average fermentation temperature. I am not sure I agree with that assessment, but is true that swings can cause problems, such as premature flocculation or blowoff.

rhinofarts 04-29-2012 09:35 AM

ArcaneXor, after 3 days at 18C, what would you bring the temp up to then?

dinnerstick 04-29-2012 11:24 AM

jockeys aren't castrated? or do you mean balls in the sense of great big parties at manor houses, in which the mood can fluctuate considerably when populated by short wirey horsemen??
for ales fermented at 17-19 i bring them up to 21-22 to finish, as arcane says, to drive attenuation. this works well

ArcaneXor 04-29-2012 02:32 PM

Quote:

Originally Posted by rhinofarts (Post 4039962)
ArcaneXor, after 3 days at 18C, what would you bring the temp up to then?

I usually set my temperature controller to 22C for another two days, and let it free rise up to room temperature after that, which for me is about 26C.


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