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Old 04-30-2010, 08:24 PM   #1
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Default Temp control rocks, until.....

....your probe gets knocked off the carboy and your perfect 67 degree ferment skyrockets to 96 degrees thanks to a rogue fermwrap.

I was fermenting a Janet's Brown, brew day went great, and I would say it had 5 good days at 67. I went into the garage to add my dry hop, and to my horror, saw the probe laying on the floor. First time I had this problem, and will be sure to double up on the tape for my next batch. I thought about feeding it to the worms, but said screw it, and threw in 2oz of Centennial anyway.

It's a big beer, and I make it a little bit more roasty than Tasty does, so I am banking on the huge hop aroma and roasted flavor to mask any problems. Any similar experiences? If so, how did things turn out?

Joe

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Old 04-30-2010, 09:01 PM   #2
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Joe, you just invented the Belgian version of a Brown. You, sir, are an innovator!

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Old 04-30-2010, 09:12 PM   #3
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could be the heat melted the tape. try using a thermowell, you could build one yourself or buy one.

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Old 05-01-2010, 07:23 AM   #4
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Given what I've read on this forum, it may have taken care of most of the flavor creation in the first 5 days. I'd let it go on and see how it comes out.

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Old 05-01-2010, 07:01 PM   #5
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I regularly ferment above 80 F here in HI without too much in the way of ill-effects. It really depends on the yeast, though. What are you using? I know I would have let it go and see how it turns out...

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Old 05-01-2010, 11:21 PM   #6
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Im interested in the yeast and final verdict as well. I cant bring myself to ever dump a batch right away, well maybe if it was blatantly infected (never had one yet, knock on wood). I have had a couple batches that for whatever reason were not too my liking at all and I was not sure what went wrong, but turned out to be pretty decent drinkers after some decent aging. I actually have one that I will be trying again today that I pulled off tap and let sit for about 5-6 months to see what it would turn into. A very wise brewer once told me never dump a batch if you've got the room to sit on it and can do without the keg or bottles, it just might surprise you.

Hey think of it this way, the absolute worst case would be a fantastic beer by accident that you can never recreate.

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Old 05-02-2010, 01:36 PM   #7
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Quote:
Originally Posted by JewBrew View Post
could be the heat melted the tape. try using a thermowell, you could build one yourself or buy one.
A+ for the More Beer version. Most accurate way to finding the temp of the fermenting wort.
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Old 05-02-2010, 07:51 PM   #8
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Default Thanks for the reply.

A couple things. First, I always use Safale US-05. I had done liquid yeast with starters in the past, but since most of what I make would classify as American Ales, I have not had the need to seek out something beyond the dry yeast. I properly rehydrate, and use a measured amount in grams, according to the Mr. Malty pitching rate calculator.

The thermowell is a nice little doo-dad, but I have a couple problems with it. Granted, my little accident pretty much argues against this point, but a (well) secured and insulated probe against the side of your carboy is supposed to give the exact same reading as the thermowell. Never did the experiment myself, but have heard from good enough resources to take it at face value.

Second, I am not sure if a thermowell will allow for blowoff tube, which I absolutely can not do without.

I think I will update in a few weeks to let everyone know how it turns out.

Joe

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Old 08-12-2010, 05:01 PM   #9
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Results are conclusive.....don't ferment at 96.

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Old 08-12-2010, 05:05 PM   #10
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Just curious...why are you dry hopping 6 days into fermentation?

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