bwookie

Recipes 

I have heard that during fermentation the temp can rise 5-10 degrees. I know you are supposed to be in an area 68-72* or so, is that temp the ambient air, or the liquid?

I am fermenting in an area that avg 70*, should i try to get it cooler since the liquid will heat slightly?

Thanks!!!

copyright1997

Recipes 

Yes, temperature inside the fermentation bucket can be meaningfully higher than outside. You want to have your inside-the-bucket fermentation bucket in the range.

For instance, for us-05, I've been trying to have the outside bucket temperature around 63-65 degrees.

What yeast are you using?

bwookie

Recipes 

Ok, I am doin the BB kit for imp. Nut brown....don't have it with me so I couldn't tell u the yeast excep that its in the 70* range......I have a tecnique that I can cool the fermenter 5-7 degrees and was debating if I should or not. That would put the ambient air closer to 62-65*

copyright1997

Recipes 

My batches got better as I got my temps to the lower end of the range, so yes.

__________________

Last n brews:
5/4/13: English Mild (National Homebrew day), 5/3/13: Citrus Wit, 5/2/13: Cream of three crops (modified), 4/3/13: Nugget Nectar clone, 4/3/13: Brewers Gold Ale, 3/30/13: Yooper's House Ale, 3/30/13: Victory Hop Devil clone, 3/27/13: Cream of three crops, 3/27/13: Marris Otter Red IPA, 3/18/13: Over the Moon (High Octane Blue Moon)

Aunt_Ester

Recipes 

+1