increased temp during fermentation??

I have heard that during fermentation the temp can rise 5-10 degrees. I know you are supposed to be in an area 68-72* or so, is that temp the ambient air, or the liquid?

I am fermenting in an area that avg 70*, should i try to get it cooler since the liquid will heat slightly?

Thanks!!!

bwookie said:

I have heard that during fermentation the temp can rise 5-10 degrees. I know you are supposed to be in an area 68-72* or so, is that temp the ambient air, or the liquid?

I am fermenting in an area that avg 70*, should i try to get it cooler since the liquid will heat slightly?

Thanks!!!

Click to expand...

Yes, temperature inside the fermentation bucket can be meaningfully higher than outside. You want to have your inside-the-bucket fermentation bucket in the range.

For instance, for us-05, I've been trying to have the outside bucket temperature around 63-65 degrees.

What yeast are you using?

Ok, I am doin the BB kit for imp. Nut brown....don't have it with me so I couldn't tell u the yeast excep that its in the 70* range......I have a tecnique that I can cool the fermenter 5-7 degrees and was debating if I should or not. That would put the ambient air closer to 62-65*

bwookie said:

Ok, I am doin the BB kit for imp. Nut brown....don't have it with me so I couldn't tell u the yeast excep that its in the 70* range......I have a tecnique that I can cool the fermenter 5-7 degrees and was debating if I should or not. That would put the ambient air closer to 62-65*

Click to expand...

My batches got better as I got my temps to the lower end of the range, so yes.

copyright1997 said:

my batches got better as i got my temps to the lower end of the range, so yes.

Click to expand...

+1