html034
Well-Known Member
I am sorry if i am repeating a thread that has been done before, but I have been searching, and have been unable to find an exact answer to my question. When I read a number referring to a temperature for optimal fermentation, does this number refer to the ambient air temperature around the fermenter, or the actual temp within the fermenter, which is higher due to yeast activity.
I ask this because i brewed a batch on Friday that I think may have been too hot. I brewed it on Friday and within 8 hours bubbles started coming through the airlock constantly all day Saturday, to the point where water from the 3 piece airlock began to come through the tiny holes in the top of the airlock. The stick on thermometer on the side of the bucket read the highest mark, 78 degrees for most of the day, but my house's thermostat was only set to 67-68 degrees. I thought that it would be okay because i read that the temp in the fermenter could be up to 10 degrees higher than the air temp, but now I have read things that make me unsure. can someone please straighten this issue out for me once and for all? Is my Brown ale going to turn out a fusel alcohol riddled mess?
Thanks in advance for the help. I really like this website because there is so many people that are willing to help. I can imagine that it must be annoying to the veteran brewers to field the same beginner questions over and over again, so i really appreciate the way that even the stupidest questions get answered promptly again and again. Just thought i would express my appreciation.
I ask this because i brewed a batch on Friday that I think may have been too hot. I brewed it on Friday and within 8 hours bubbles started coming through the airlock constantly all day Saturday, to the point where water from the 3 piece airlock began to come through the tiny holes in the top of the airlock. The stick on thermometer on the side of the bucket read the highest mark, 78 degrees for most of the day, but my house's thermostat was only set to 67-68 degrees. I thought that it would be okay because i read that the temp in the fermenter could be up to 10 degrees higher than the air temp, but now I have read things that make me unsure. can someone please straighten this issue out for me once and for all? Is my Brown ale going to turn out a fusel alcohol riddled mess?
Thanks in advance for the help. I really like this website because there is so many people that are willing to help. I can imagine that it must be annoying to the veteran brewers to field the same beginner questions over and over again, so i really appreciate the way that even the stupidest questions get answered promptly again and again. Just thought i would express my appreciation.