ferm temp control test update

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milesvdustin

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So its been one week so far in my first temperature controlled fermentation. The yeast took about 16 hours to show signs of life, and then by 24 hours I started to get a krausen. At one week, I still have a nice thick krausen on top, which is defintely unlike my room temp fermentations. Usually the krausen lasted three days then dropped. I have had issue with off flavors and sweetness I think was due too fermenting way too hot. I am hoping this beer tastes many times better than anything I have made before. If it is a good one, Swmbo is going to let me convert to electric and fill all my fermenters up with back to back brew sessions. I will update next week when I take the first gravity reading.

BTW, its s-05 yeast fermenting at 60-64 degrees in a water bath.
 
You should notice a definite increase in quality when using temperature control. If you can swing it, a refrigerator or chest freezer with temperature controller will offer you much better temperature control especially in the summer months.
 
I have my keezer, its the 7 cuft Kenmore or GE, I dont remember which. It fits 4 ball locks on the floor, so I think I can jam two fermenters in there for controlled fermentation. I use 6 gallon better bottles. I actually could probably fit three. It would be hard to have something on tap and pipeline, but I could do three batches and then refill my kegs that way, just alternate. I don't think a dedicated freezer is in the cards right now.
 
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