Fermenter Temperature

Hey Everyone, I had my brew in primary for about 12hours right now and the fermenter is about 5-6 degrees warmer than the recipe calls for. Should I leave it be, or is it ok to try and put ice pack around to bring the temp down? Thanks!

I'd consider putting it in a water bath with some ice to help cool it down. What is your temp now?

laststandbrewery said:

Hey Everyone, I had my brew in primary for about 12hours right now and the fermenter is about 5-6 degrees warmer than the recipe calls for. Should I leave it be, or is it ok to try and put ice pack around to bring the temp down? Thanks!

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Yeast is happiest in a range set by the manufacturer
Within that range, flavors from that yeast in different recipes can be influenced by where in the range you ferment at.

What yeast are we talking about here? What is the beer being brewed?
What is the temp of the wort now? And are you talking about wort temp? or ambient air temp?

I'd think you would be fine with ice packs. I live in Florida and have to swap out several frozen water bottles and wrap my fermenter in a damp cloth in 3" of water to get the fermentation temp down in mid 60's. Would be nice to have a temp control refrig for this. The vigorous part of the fermentation process that takes place will raise the temp like you described.
John

Is there a cooler place in the house where you can put the fermenter?

FYI I bought a $5 plastic bin at the hardware store for the wet bath. It's wide enough in diameter to hold the fermenter and a little more space for the water and frozen water bottles.

New brewer here and my question is along the same lines. Brewing a brewers best kit now. Whiskey barrel stout. It smells great and I can t wait to try it. But I wasn't able to keep the temps down within the recommended range. It's rang e was 60-70 deg and when I checked it, it was running a t about 70-72. It fermented for 3 weeks before I bottled it. The OG was at 64 and the FG was at 21. It went to 21 within 4 days then stayed there. I just bottled after adding priming sugar to the the bottling bucket.

It tasted great before I bottled so I'm happy with the flavor overall. Only difference I see is the ABV is a little low and it's a little thicker than intended.

My question is really about the temp. What does a difference in temp make to the final taste. Leaving out extremes, how does the same beer brewed in the same way except say, 5-8 deg difference in fermenting temp taste different? Can that be classified or described?

Thanks,
Steve