Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Temp control, how long
Reply
 
Thread Tools
Old 02-16-2010, 04:44 PM   #1
cd38
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Dallas,Texas
Posts: 218
Liked 3 Times on 2 Posts
Likes Given: 6

Default Temp control, how long

I brewed an ipa 10 days ago, I plan to keep it in the primary for a few more weeks. I use a storage basket with water and ice to keep the tempdown, how long do I need to worry about keeping the temp down for?


cd38 is offline
 
Reply With Quote
Old 02-16-2010, 04:53 PM   #2
TRainH2o
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: North Georgia
Posts: 430
Liked 6 Times on 5 Posts
Likes Given: 5

Default

I would keep it the same temp throughout the fermentation and conditioning period. What temp are you going for? I would think that with an IPA you would need to be around 68˚. Being that it is winter, I have the opposite problem. Keeping the temp up.


TRainH2o is offline
 
Reply With Quote
Old 02-16-2010, 05:00 PM   #3
GilaMinumBeer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Posts: 53,021
Liked 6077 Times on 5233 Posts
Likes Given: 81

Default

At minimum through the bulk of fermentation. Beyond that, warmer temps will help keep the yeast active to clean up house (like a d rest for a lager) but will not speed up flocculation or trub sedimentation.
GilaMinumBeer is offline
 
Reply With Quote
Old 02-16-2010, 05:23 PM   #4
EricCSU
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,165
Liked 59 Times on 30 Posts
Likes Given: 1

Default

This is not based on any research or objective information, only my personal findings. I usually ferment at the cooler side (about 65-68 for WLP001), then take the carboy out of temp control after bubbling stops. In the winter at my house, this is about 66-68 degrees. But in the summer, ambient temp is 76-78 degrees. I will keep the carboy at that temp for anywhere from 2 to 10 days, depending on how long fermentation took. Given that information, I have not tasted any of the off-flavors that are typical of a hot ferment.

Again, this is just anecdotal data.

Eric
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

Reason: typo
EricCSU is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Extgernal Temp Control - temp in Freezer? ipscman Equipment/Sanitation 6 12-13-2012 02:48 AM
how long do you need to control your fermentation temp? brian_g Beginners Beer Brewing Forum 8 06-17-2009 12:09 AM
First Temp Control\Wit Beer - What temp? cootr_brn All Grain & Partial Mash Brewing 2 05-25-2009 09:47 PM
temp control cd38 Extract Brewing 3 05-11-2009 03:10 AM
holding temp with temp control roofman70 Equipment/Sanitation 18 10-25-2007 03:38 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS