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Aunt_Ester · 09-18-2011, 08:09 PM

I have recently purchased a CF and a digital controller, but I am not certain how to prepare a temp schedule since the wort is exothermic.

I have heard time and time again to just set it and forget it at 68, but that can't possibly be true since fermentation is an exothermic processes. I'm operating under the supposition that I should be setting it around 62 (to compensate for a 8-10 degree temp spike) and adjusting it the ambient temp to 65 once the wort stabilizes. However, without the use of a thermowell, I'm not certain how to predict a turning point.

Alternatively I'm thinking of cooling the freezer to 60, priming the wort at this temperature for a couple hours, then pitching the yeast. After which allowing the temperature to gently rise to 70.

Obviously the temp schedules will vary from recipe, but what are your configurations? What are your temp schedules? General guidelines are pretty much what I'm looking for so I can adjust accordingly. Thanks everyone!

Nateo · 09-18-2011, 08:47 PM

When I first got my temp controller and freezer, I tested the temp of the kraeusen over the first few days. It was consistently 4-5*F over what the controller was set at. I don't generally increase temp at the end of fermentation unless I don't hit my target gravity, then I'll increase temp a few degrees at a time over a few days until I hit my target FG.

day_trippr · 09-19-2011, 01:58 AM

I ferment in carboys in my ferm fridges, using Ranco controllers. I place the Ranco probe against the side of the carboy around mid-wort height, under a palm-sized slab of 1" thick closed cell foam. I then apply a single tight wrap of duct tape around the carboy to hold it all in place.

Using this I can set the Ranco controllers to whatever ferm temp I want for the particular style and yeast used, set the differential to 1°F, and it will bring the wort to that temp and keep it right there through even the most vigorous fermentation (checked against both an LC stick-on thermometer as well as an infrared thermometer). And the compressor will actually cycle less often than when the probe is just placed on a shelf...

Cheers!

Boodlemania · 09-19-2011, 01:04 PM

Quote:

Originally Posted by day_trippr

I ferment in carboys in my ferm fridges, using Ranco controllers. I place the Ranco probe against the side of the carboy around mid-wort height, under a palm-sized slab of 1" thick closed cell foam. I then apply a single tight wrap of duct tape around the carboy to hold it all in place.

Using this I can set the Ranco controllers to whatever ferm temp I want for the particular style and yeast used, set the differential to 1°F, and it will bring the wort to that temp and keep it right there through even the most vigorous fermentation (checked against both an LC stick-on thermometer as well as an infrared thermometer). And the compressor will actually cycle less often than when the probe is just placed on a shelf...

Cheers!

This.

ChaosStout · 09-19-2011, 04:39 PM

I have mine set at 63F. If the sticky thermometer on the side is correct its fermenting at about 65F.

kable · 09-20-2011, 06:29 AM

Just finished my eBay controller and am fermenting my first beer.

The recipe called for 68 so that is what I have it set for.

The stick on therm strip says about 70, even though my temp controller probe that is taped on and covered with insulation is set at 68.

Should I always set it a couple degrees cooler? At least it is consistent.

Sent from my Android, please excuse my grammar.

Boodlemania · 09-20-2011, 05:33 PM

I don't think the stick on therms are that accurate. Some of mine read spot-on with the setpoint, others read a little off.

**bwarbiany** · 09-20-2011, 08:26 PM

Quote:

Originally Posted by kable

The stick on therm strip says about 70, even though my temp controller probe that is taped on and covered with insulation is set at 68.

One of them is wrong... Sounds like you need to calibrate.

For this batch, I'd consider dropping the Ranco temp another degree to split the difference, but let it continue fermenting as is.

After this batch is complete, take the Ranco and the fermenter into a temp-stable room with little air movement, get at least one additional thermometer (preferably a properly-calibrated and accurate alcohol or mercury thermometer), and see which two of the three agree. It's not a perfectly accurate test, but should be good enough for your purposes since the two are a mere 2 degrees apart.

BetterSense · 09-20-2011, 08:30 PM

I set mine to like 65 or so for the first couple days. The stick-on indicates 70ish at the beginning. If I set my chiller to 68-70, then the beer warms up too much.

Then I set it to 68 for the rest of the primary fermentation, where the exothermic effect is not significant. Near the end of the two-week primary, I stop putting ice in my chiller so the temperature converges to room temperature (72-74F) but fermentation is 'over' at this point.

Taping the sensor to the bucket would be better, but I don't feel like retaping all the time.

day_trippr · 09-21-2011, 04:51 AM

Quote:

Originally Posted by BetterSense

[...]Taping the sensor to the bucket would be better, but I don't feel like retaping all the time.

You only have to tape the active fermenter once

If I ever get the time to hit a crafts store (closest one is a good 45 minutes drive) I'm going to either buy or make a strap with velcro closures at the ends sized to do the job...

Cheers!