Fermentation temps - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation temps
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-20-2009, 07:18 PM   #1
pnh2atl
Recipes 
 
Jul 2009
Georgia
Posts: 216
Liked 3 Times on 3 Posts



I have a Munich Dunkel that I just put into primary. The yeast was wlp838 Southern German Lager. The temp range is 50-55F. Fermentation is exothermic so what temp do I set my fermenter? Do I shoot a little cooler to make up for the heat generated in fermentation of do I just set it to 53F and not sweat it?

Thanks,

Nick



 
Reply With Quote
Old 08-20-2009, 07:31 PM   #2
ChshreCat
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,524
Liked 536 Times on 429 Posts


Are you using a fridge/freezer with a temp controller? If you are, you can attach the temp probe directly to the fermenter. If it's in good contact, it's going to read the temp of your beer more than the ambient temp inside the fridge. That way you can set it for about 52, and it will keep the fridge at whatever temp it needs to be to keep your beer at that temp (give or take a degree or two). Then as the yeast slow down and generate less heat, the fridge temp will automatically adjust to keep the beer at that temp.


__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 08-20-2009, 07:48 PM   #3
lamarguy
Recipes 
 
Aug 2008
Austin, TX
Posts: 1,652
Liked 25 Times on 24 Posts


Quote:
Originally Posted by pnh2atl View Post
I Do I shoot a little cooler to make up for the heat generated in fermentation of do I just set it to 53F and not sweat it?
Sure, if you don't have a way to measure the temperature of the wort, you can assume a fermentation differential of ~10F and adjust the ambient fridge temperature to 43F. An example is discussed here.

That said, I prefer and use the method Cat mentioned - direct temperature measurement of the wort.
__________________
Doggfather Brewery

Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus

 
Reply With Quote
Old 08-20-2009, 07:59 PM   #4
pnh2atl
Recipes 
 
Jul 2009
Georgia
Posts: 216
Liked 3 Times on 3 Posts


I do have a modified freezer but I will have to rerun the temp probe. Once I do how do I attach it to the bucket? Here in GA we would normally use duct tape but I'm sure there is a more refined way to do it.

 
Reply With Quote
Old 08-20-2009, 09:27 PM   #5
ChshreCat
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,524
Liked 536 Times on 429 Posts


Painters tape works well and doesn't leave the gooey mess that duct tape does. If you cover it with some kind of foam it works better. So the probe is against the fermenter and the foam covers it. Then it's picking up less of the air temp and more of the fermenter temp. A chunk of insulation type foam works, or even packing foam or bubble wrap in a pinch.


__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation temps Dr. Fedwell Fermentation & Yeast 2 10-28-2009 01:16 PM
fermentation temps? nghtmre4u Fermenters 5 03-28-2009 08:14 AM
fermentation temps furlow008 General Techniques 6 07-01-2008 03:14 PM
Fermentation Temps BrooZer Beginners Beer Brewing Forum 13 02-24-2008 12:23 AM
Max. Fermentation Temps JimiGibbs Beginners Beer Brewing Forum 4 04-26-2006 02:10 PM


Forum Jump