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Old 01-11-2013, 06:26 PM   #11
natedoggaz
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Tomorrow will mark 1 week since I cooked this batch...
Hopefully the fluctuation in temp wil not cause any weird tastes to come out - if they do, oh well...I'll drink the fruits (beer) of my labor anyway =)

It is still burping away - about once every 15-20 seconds as of this morning...so something is still going on inside.

When the temp jumped up to 76-78 degrees when the fermentation was in full swing, and the fact that I cooled it off prettty quickly after the responses on this post that the temop was too high... Would an issue be created in the fermantation from cooling it down too fast? It went from 76-78 down to 72 probably in less than an hour...

Thanks!

Nathan



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Old 02-13-2013, 12:41 AM   #12
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Quote:
Originally Posted by natedoggaz View Post
Tomorrow will mark 1 week since I cooked this batch...
Hopefully the fluctuation in temp wil not cause any weird tastes to come out - if they do, oh well...I'll drink the fruits (beer) of my labor anyway =)

It is still burping away - about once every 15-20 seconds as of this morning...so something is still going on inside.

When the temp jumped up to 76-78 degrees when the fermentation was in full swing, and the fact that I cooled it off prettty quickly after the responses on this post that the temop was too high... Would an issue be created in the fermantation from cooling it down too fast? It went from 76-78 down to 72 probably in less than an hour...

Thanks!

Nathan

I'm having a similar issue. I've got an American IPA going now. Pitched this past Sunday a bit too cold (60) and the temp has been steadily rising. Just hot home and checked it at 76. It's been bubbling at a pretty good clip from about 12 hours in. Actually it still is bubbling so I was hesitant to cool it down. I added water to the container that the carboy is sitting in and am now rethinking that decision.
How did yours turn out?


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Old 02-13-2013, 08:59 PM   #13
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Mine turned out just fine...got nearly 6% apv if my calculations were correct. The higher temp for a day or so (before I put carboy in water) did not seem to cause any effects.. I was totally worried about it the whole time - but it ended up just fine. I kept it brewing for an extra week ( 3 instead of 2 per directions) just in case...

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6 gallon primary 2/19 - English Pale Ale 1.045 OG
1 gallon jug: Grape juice wine (peaches added)
Bottled 1/25 - American Honey Porter FG=1.015 5.9%
Bottled 2/6 - 1 gallon EdWort's Apfelwein
Bottled 2/11: Sonofgrok's Sake recipe 3x16oz bottles blueberry, raspberry, and blackberry
Future: Skeeter Pee (its lemon season in AZ, already juiced over 36 fresh lemons!)

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Old 02-14-2013, 04:35 AM   #14
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IIIIIIIIIFFFFFFFFF, and that's a big if, I don't find a good use for my second chest freezer soon, I'll get ahold of one of you guys and work something CHEAP out for it. You'll still want to get a temp controller, but it helps 100% with keeping temps where you want them.

GL on the brews.

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Bottle-aging -Chocolate Stout, Lite Citra Ale and a Citra SmAsH.
In the Fridge - New Castle Brown Ale, Chimay and Milk Stout.

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Old 02-14-2013, 05:33 AM   #15
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Originally Posted by Hackwood View Post
IIIIIIIIIFFFFFFFFF, and that's a big if, I don't find a good use for my second chest freezer soon, I'll get ahold of one of you guys and work something CHEAP out for it. You'll still want to get a temp controller, but it helps 100% with keeping temps where you want them.

GL on the brews.
OK cool - how big is your chest freezer?

You can rig it to keep temps at 60-70 degrees?

My garage faces west so it gets direct sunlight in the summer and can easily get to be 110+ in there..
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6 gallon primary 2/19 - English Pale Ale 1.045 OG
1 gallon jug: Grape juice wine (peaches added)
Bottled 1/25 - American Honey Porter FG=1.015 5.9%
Bottled 2/6 - 1 gallon EdWort's Apfelwein
Bottled 2/11: Sonofgrok's Sake recipe 3x16oz bottles blueberry, raspberry, and blackberry
Future: Skeeter Pee (its lemon season in AZ, already juiced over 36 fresh lemons!)

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Old 02-14-2013, 04:19 PM   #16
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I'll have to check CUft, but I got both fermenters in there and the hump was clear for setting the probe in a big mug of water.

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Fermenting - Nothing.
Lagering - Nothing.
Secondary - Nothing.
Bottle-aging -Chocolate Stout, Lite Citra Ale and a Citra SmAsH.
In the Fridge - New Castle Brown Ale, Chimay and Milk Stout.

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Old 02-14-2013, 04:24 PM   #17
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Check out the T-shirt with a sleeve in a bucket of water it might help out just do a search on here for it...

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Old 02-14-2013, 04:42 PM   #18
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I had a temp problem with my first batch also, it was an IPA.. it fermented for about 2 days in mid to high 70's before I got it into a Rubbermaid container with water and cooled it to mid 60's. I judged it a little harsher but someone said it was the best beer they've ever had.

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Old 02-14-2013, 05:08 PM   #19
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Definitely look into the swamp cooler builds on the site. They're affordable and effective. Fermentation temperature control is, in my opinion, the most important aspect to brewing. If you can't control your temperatures within the recommended range for your particular strain, look into more forgiving styles like saisons.

Oh, also - it's brewing not cooking! Cooking a batch is what meth heads do.



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