First brew, and worried - Page 4

CamT · 02-02-2011, 06:42 PM

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Hmmm, I'm no expert, but that's a pretty big swing in temperature. Is that the ambient temp or a temp reading of the fermentor or wort itself? You'll want to pick a temp within the proper range for the yeast you're using and stay with it all the way through fermentation. A big drop like yours could stall out your yeast before it's done converting all the sugars in there.

Thats a direct temp from the fermenter itself. Read from my Fremometer. It's still in the "Ale" temp range but such a big drop scares me.

TTB-J · 02-02-2011, 10:24 PM

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Thats a direct temp from the fermenter itself. Read from my Fremometer. It's still in the "Ale" temp range but such a big drop scares me.

Well, I've had more than one ferment temp get away from me and cause under-attenuation. It may just create a thin taste to the beer in terms of mouthfeel, or perhaps somewhat of a medicinal off-flavor. The off-flavor may go away with age, but the thinness is hard to mask (although serving at a slightly warmer temp helps).

So how are you going about controlling temp? Is it just sitting in a closet right now?

CamT · 02-02-2011, 10:52 PM

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Originally Posted by TTB-J

So how are you going about controlling temp? Is it just sitting in a closet right now?

Well so far it has just been hanging out in the bathroom converted walk-in closet so it has its own heater. The closet stays about 72 all the time. But it was pretty cold last night and that may have effected the temp in the house.

TTB-J · 02-02-2011, 11:10 PM

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Well so far it has just been hanging out in the bathroom converted walk-in closet so it has its own heater. The closet stays about 72 all the time. But it was pretty cold last night and that may have effected the temp in the house.

Gotcha. Well, anyway that you can rig it to keep the temp constant during primary is the way to go - I've soon a million options across this forum. You may find that 72 ambient will be a little high - I normally shoot for mid 60's on ales to account for the extra temperature caused by fermentation.

Mindhop · 08-22-2011, 10:47 PM

brewed my first batch yesterday. I have the same problem. You are not alone!

**Desrever** · 09-04-2011, 03:12 AM

I Brewed my 3rd today after only starting my first on Aug 21, 2011 I haven't even tasted it yet it's still in its carbonation stage..... It's just so Addictive and I'm just following a combination of 100's maybe 1000's of peoples tips and advise and hoping I am doing the best that I can. only time will tell.