jermanimal
Well-Known Member
I just recently stuck a surface thermometer on a bucket after I had an Ale had almost a negative lag time. I have been keeping the carboys/buckets fermenting in the upstairs bathroom because basement is too cold right now. I have been making sure the room is about 68-70 and not worrying about it.
After this massive fermentation I had recently the bucket was really warm, and a surface thermometer was reading 78. Fermenting is an exothermic reaction, but what I am wondering is if the yeast temperature recommendations are based on keeping the temperature under control even during a very active primary fermentation? or is that the recommendation for ambient temperature of the room/closet/garage?
So, ultimately should I slow a active fermentation down to the recommended temperature by placing it in a cooler room until the fermentation slows down and yeasties quick creating extra heat.
-Jeremy
After this massive fermentation I had recently the bucket was really warm, and a surface thermometer was reading 78. Fermenting is an exothermic reaction, but what I am wondering is if the yeast temperature recommendations are based on keeping the temperature under control even during a very active primary fermentation? or is that the recommendation for ambient temperature of the room/closet/garage?
So, ultimately should I slow a active fermentation down to the recommended temperature by placing it in a cooler room until the fermentation slows down and yeasties quick creating extra heat.
-Jeremy