So most of us understand the need for maintaining appropriate fermentation temperatures when our beer is happily eating the sugars in our wort. However, I (and I am sure many others) have a question regarding temperatures and how to handle them appropriately.
Let me give you my situation, then explain my question.
I understand that fermentation is an exothermic process, and that the reactions that are occurring in my fermentation vessel can cause an increase in internal vessel temperature.
Many of the recipes that I have been following give a temperature at which to ferment at (i.e. currently EdWorts Haus Pale Ale - 68 degrees for 10 days). I set my spare bedroom thermostat at about 67-68 degrees, and have an external thermometer that I check a few times a day to see if it is maintaining an appropriate temperature (which it is). I also have a sticky thermometer that is stuck to the side of my fermentation bucket that is actually quite representative of the temperature in the bucket (which has also been tested by other members of HBT - see appropriate threads). My stick on thermometer says that the bucket temperature is about 72-74 degrees.
My question for you more knowledgeable folks out there:
When a specific temperature is specified for fermentation (i.e. 68 degrees), are we speaking about ambient room/fermentation cabinet/fridge temperatures, or are we speaking of internal vessel temperatures? I understand that it is "relatively assumable" that fermentation temperatures >70 degrees can cause undesirable flavors in beer, but if my ambient room temperature is 68 degrees, it is inevitable that the internal vessel temperature is going to be >68 degrees due to the exothermic reactions... Therefore, do I need to decrease my ambient room temperatures, or leave it as is?
I apologize for the wall of text, but I take great care in attempting to provide all available information regarding my questions so that it can be answered more easily.
I also understand the "RDWHAHB" concept, and I also understand that I will "make beer," but as a home brewer, I strive to make the absolute best beer possible with the knowledge/equipment available to me at the current time(s).
I appreciate all of your feedback, and hope that information given in the responses will be of help to me and others on the site. If you have any questions, please ask.
Thanks,
Ryan M.
Let me give you my situation, then explain my question.
I understand that fermentation is an exothermic process, and that the reactions that are occurring in my fermentation vessel can cause an increase in internal vessel temperature.
Many of the recipes that I have been following give a temperature at which to ferment at (i.e. currently EdWorts Haus Pale Ale - 68 degrees for 10 days). I set my spare bedroom thermostat at about 67-68 degrees, and have an external thermometer that I check a few times a day to see if it is maintaining an appropriate temperature (which it is). I also have a sticky thermometer that is stuck to the side of my fermentation bucket that is actually quite representative of the temperature in the bucket (which has also been tested by other members of HBT - see appropriate threads). My stick on thermometer says that the bucket temperature is about 72-74 degrees.
My question for you more knowledgeable folks out there:
When a specific temperature is specified for fermentation (i.e. 68 degrees), are we speaking about ambient room/fermentation cabinet/fridge temperatures, or are we speaking of internal vessel temperatures? I understand that it is "relatively assumable" that fermentation temperatures >70 degrees can cause undesirable flavors in beer, but if my ambient room temperature is 68 degrees, it is inevitable that the internal vessel temperature is going to be >68 degrees due to the exothermic reactions... Therefore, do I need to decrease my ambient room temperatures, or leave it as is?
I apologize for the wall of text, but I take great care in attempting to provide all available information regarding my questions so that it can be answered more easily.
I also understand the "RDWHAHB" concept, and I also understand that I will "make beer," but as a home brewer, I strive to make the absolute best beer possible with the knowledge/equipment available to me at the current time(s).
I appreciate all of your feedback, and hope that information given in the responses will be of help to me and others on the site. If you have any questions, please ask.
Thanks,
Ryan M.