Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How much hotter than ambient air does internal fermentation really get???

Reply
 
LinkBack Thread Tools
Old 03-08-2009, 05:29 AM   #1
bgough
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: San Luis Obispo, CA
Posts: 304
Liked 2 Times on 2 Posts
Likes Given: 1

Default How much hotter than ambient air does internal fermentation really get???

Palmer says up to 10 degrees hotter, but what exactly is a typical increase?

The ambient air in my closet (where Im fermenting) stays pretty consistantly between 66 and 68, but I'm wondering if this is too warm during the attenuative stage.

I know about the stick on thermometers, but I've heard that they're not always reliable, especially since I use a plastic primary.

__________________

Last edited by bgough; 03-08-2009 at 06:03 AM.
bgough is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 06:29 AM   #2
llazy_llama
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Rapid City, South Dakota
Posts: 2,885
Liked 65 Times on 27 Posts

Default

10 is the upper limit, 0 is the lower.

A quick mathulation determines that 5 degrees is average. YMMV.

__________________
Quote:
Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
llazy_llama is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 07:21 AM   #3
nasmeyer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Michigan
Posts: 254
Liked 2 Times on 2 Posts

Default

I have brewed mostly pale ales with Wyeast 1056, and have found as much as a 7-8 degree rise over ambient air temp for the first 4 days or so, then it cools off while the fermenting slows down. I currently have an Oberon clone using Wyeast 3724 in my primary in my 64* basement, and the Ale Pail has only reached a high of 67*

It varies, and has alot to do with type of yeast and air temp. I am using a fermometer and I am sure it doesn't reflect the true internal fermenting temp, just close I guess.

__________________
nasmeyer is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 07:26 AM   #4
LaurieGator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: , South Carolina
Posts: 340
Liked 7 Times on 7 Posts
Likes Given: 31

Default

I am doing my primary in a glass carboy with a water bath at approximately 72F with towels wrapped around it and I am finding that my initial fermentation is 68F. My other fermentation (that is close to finished) is about 65F. So, I am assuming using my water bath and towels my fermentation temp is about 3F warmer than a close to finished fermentation.

When my ambient temp was about 72 - 74F, I used a 5 - 7F difference in plain air with the glass carboy. This is why I went with the water bath for my initial fermentation. Depending on how thick your plastic carboy/bucket is, you may end up with more insulation from your ambient air.

If my ambient air temp was between 66 - 68F, I would not have my water setup going right now, I would just go for it in ambient air... YMMV...

__________________
LaurieGator is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 09:26 AM   #5
WBC
Feedback Score: 0 reviews
 
WBC's Avatar
Recipes 
 
Join Date: Jun 2007
Location: La Puente, CA, California
Posts: 2,175
Liked 8 Times on 8 Posts

Default

I have always used a refrigerator after my early brewing because I was frustrated with trying to keep temperatures where they should be. I use a Ranco controller to hold within 2 degrees of the set temperature. It all depends on how much you like having control over your brewing process and how much you like brewing. Generally the more fermentable sugars and the more yeast the higher the temperature goes.

__________________

Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor


“If you find yourself in a hole, the first thing to do is stop digging”

“Good judgment comes from experience, and a lotta that comes from bad judgment”

WBC is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 12:49 PM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,835
Liked 908 Times on 605 Posts
Likes Given: 26

Default

If the OG is big and the yeast pitch is adequate, it's about 10F.

Here are pics from two batches in my fermentation fridge. The first one is a huge barleywine in active fermentation. The temp controller probe is attached to this batch to hold it at 68F.



This one is an amber that was fully finished fermenting so its temp is only subject to ambient temps.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2009, 07:38 PM   #7
phatuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego
Posts: 793
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I am brewing my first nut brown w a dry yeast call "Danstar Nottingham brewing yeast. ambient holds tight at 68. Noticed my primary is creeping up to 72 and bubbler smells like bananas after 3 days.
I will cool down the ferment to 68, but not sure if the esters have already made me a banana nut brown ale...

__________________
phatuna is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2009, 07:46 PM   #8
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,046
Liked 4631 Times on 4313 Posts
Likes Given: 57

Default

Quote:
Originally Posted by Bobby_M View Post

Looking like that bottle seen better days buddy. I have seen crevass (sp) less dramatic than that.
__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2009, 07:51 PM   #9
Gosassin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lawrenceville, GA
Posts: 194
Default

Quote:
Originally Posted by GilaMinumBeer View Post
Looking like that bottle seen better days buddy. I have seen crevass (sp) less dramatic than that.
I think that's the cord for his temperature sensor.
__________________
Quote:
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER.
--Friar Tuck
Gosassin is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2009, 07:51 PM   #10
missing link
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Highland, MI
Posts: 667
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by GilaMinumBeer View Post
Looking like that bottle seen better days buddy. I have seen crevass (sp) less dramatic than that.
I think that is a wire of some type, not a crack in his fermenter. But I could be wrong.
__________________

Tap#1 = Beer
Tap#2 = Beer

THey change to often to keep up with the Sig.

missing link is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ambient/Spontaneous Fermentation landhoney General Techniques 106 12-04-2013 06:22 AM
Internal vs. ambient fermenation temperature chirs Beginners Beer Brewing Forum 10 09-18-2009 02:45 PM
ambient temps for fermentation.... Air vs Water becksbolero2 All Grain & Partial Mash Brewing 14 09-15-2009 06:22 PM
Fermentation temperature control using internal probe stephelton DIY Projects 17 08-03-2009 06:30 PM
Acceptable ambient temperature after fermentation BrewStef General Techniques 4 08-22-2006 11:23 PM