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Old 04-13-2010, 05:18 PM   #1
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Default Showing My Dedication (to temp control)

I am a very strong proponent of ferm temp control making better beer. To exhibit my devotion to that aspect of brewing, I offer the following:

The recent weather changes caught me by surprise and I found myself with my APA creeping into dangerous territory. I have been spoiled by the cooler temps all winter in the house and have put off putting my ferm chamber back into action (it functions as 2nd refrigerator in the winter).

I found my APA fermenting at 70 deg and creeping towards 72 and new I had to do something... Thus began toting the 6.5 gal carboy down a flight of stairs and placing it in the fridge for a 2 hr sit to drop 4 deg, then back up to the sanitary ferm home upstairs. I had to make a second trip yesterday afternoon and anticipate a third today. After tha, I figure I'll let it finish at warmer if it wants to.

I hope my beer rewards me when it's all grown up... we'll see.

On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
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Old 04-13-2010, 05:24 PM   #2
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I think consistency is more important that a specific number, I wouldn't want to subject it to 38 degrees for 2 hours after being at room temp. The idea is to maintain a specific temp with slight adjustments to not shock the yeast.

just my opinion though, take it for what it's worth but is your basement colder than upstairs? maybe that is where you should ferment at.

On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 04-13-2010, 05:34 PM   #3
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just leave it in the basement. hot cold hot cold hot cold can't be great. It's gotta be stressful on the yeast.

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I should have stuck to four fingers in Vegas. :o - marubozo
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