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Old 03-02-2009, 03:20 AM   #1
Dec 2008
Posts: 253
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I have been able to keep my fermenting buckets/carboys in a room that is in the range of temps that a recipe will call for, but was wondering if it is a good idea to try to compensate for the temp increase due to fermentation, and try to keep the wort in the range called for instead of the bucket?

My last pale ale called for 68-72* for fermentation, and I had it in a room that was a steady 71* but the wort temp was 79-81* for the first few days, should I have had it in a cooler room?

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Old 03-02-2009, 04:07 AM   #2
Got Trub?
Apr 2007
Washington State
Posts: 1,538
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Yes, you do want to control the fermentation temperature. You will get higher alcohols as well as other off flavours. There are methods that you can use to try and compensate for the heat generated by fermentation. Check out the Wiki: Primary Fermentation - Home Brewing Wiki.


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