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Old 08-28-2006, 08:04 PM   #1
Beer is good
Aug 2006
Posts: 292
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How do you guys control the temperature so precisely?

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Old 08-28-2006, 08:10 PM   #2
Exo's Avatar
Jul 2006
Posts: 768
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of the ferment or of the mash/lauter process?
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Old 08-28-2006, 08:11 PM   #3
EdWort's Avatar
Jul 2006
Bee Cave, Texas
Posts: 11,912
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Most have a Johnson which coupled with a fridge or freezer allows more precise temps to be maintained. Some have Ranco controller. Both plug into the electric and then you plug in your freezer or fridge into the controller. The controller will cycle power to maintain the desired temp.

Here you can see my Johnson's thermister hangin in the upper left corner of my freezer.

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Old 08-28-2006, 09:10 PM   #4
Vermicous's Avatar
May 2006
Dover, NH
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EdWort, is that a bucket of rice or something in the freezer? I was wondering if that would eliminate most of the condensation I get.

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Old 08-28-2006, 09:53 PM   #5
Beer is good
Aug 2006
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no im talking about when you have to keep it like exactly 160 degrees or something for an hour... how do you do that, just constantly monitor the temperature?

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Old 08-28-2006, 10:02 PM   #6
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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The simplest way is to mash in a modified cooler, start a little high and check the temperature ever 15 minutes, adding hot water as needed.

A much more complicated way is to have temperature monitors connected to the steam jacket around the mash tun which regulate the steam generator.

There many ways in between.
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Old 08-28-2006, 11:44 PM   #7
Monster Mash
Apr 2006
Castaic, CA
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I use a water heater jacket around my mash tun and I recirculate through a HERMS coil to adjust the temperature.
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Old 08-29-2006, 12:09 AM   #8
Aug 2006
Posts: 95
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My favorite temp. control method is to soak paper towels in water and fill pots or pie pans with water. I put the pans around my fermenter, stick the wet towels to the side leaving a part to wick water from the pan. A fan on high, medium or low gives you temp control, as does covering more of the surface of the fermenter.


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Old 08-29-2006, 07:42 PM   #9
Jul 2005
Bath, UK
Posts: 198

My vessel is modified to fit a kettle boiler but you need to use a grain bed to prevent scorching.

I use a digital thermometer and manually control the temp since I smashed the thermostat after it ****ed up one time when I was out of the room.

I add tap water directly to the grains and not preheated water.

I normally aim for 62C (F?), then I let it drop beneath this, when it hits about 57C, I reapply the heat again. Each cycle takes roughly 5 minutes and im sitting in front of the TV during this so im watching over it the whole time but not obsessively.

Also im boiling/collecting sparge water using an electric kettle while this is going on.

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Old 08-29-2006, 09:23 PM   #10
Jun 2006
Newport, Washington
Posts: 12

My system holds the heat it might drop 1-2 deg F for small mashes.

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