abeeraday
Active Member
For the engineers and those good with numbers, here's a question:
If I leave 5.5 gallons of beer in a fermenter in an area at 80*f, how long will it take to raise the temp of the beer from 64* to mid-70s?
I have a stout that has been in primary for 2.5 weeks and is stopped at 1.021. The OG was 1.053. I'm thinking I need to drop the SG a little more before I bottle. I'm leaving the fermenter, wraped in a dark towl, on a shady spot on my patio to raise the temp (yes, it gets to 80 degrees in Phoenix in February ). So does this sound like a good move? Will I get off flavors if it warms up too much?
Much appreciation in advance for you help.
If I leave 5.5 gallons of beer in a fermenter in an area at 80*f, how long will it take to raise the temp of the beer from 64* to mid-70s?
I have a stout that has been in primary for 2.5 weeks and is stopped at 1.021. The OG was 1.053. I'm thinking I need to drop the SG a little more before I bottle. I'm leaving the fermenter, wraped in a dark towl, on a shady spot on my patio to raise the temp (yes, it gets to 80 degrees in Phoenix in February ). So does this sound like a good move? Will I get off flavors if it warms up too much?
Much appreciation in advance for you help.