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Old 03-17-2010, 06:33 AM   #11
loxnar
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Jan 2010
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Quote:
Originally Posted by mightynintendo View Post
Yeah temp does depend on the yeast you're using. I assumed belgian blonde but if it's a light hybrid blond and you're using an american ale yeast, well that's a different story and ambient temp should be as loxnar recommends.
<3

yea if you can stay between 62-72 during the whole process there isnt an ale yeast out there that would do you wrong....finding the sweet spots for the style of beer you are aiming for as well as the type of yeast you are using is the key and you will learn eventually

general rule of thumb i think is the cleaner/clearer the beer the colder (within ale yeast parameters that is) you want your fermentation temperature to be and darker generally a little warmer...like mightynintendo used as examples a belgian blonde tends to have a little more haze or cloudiness to it than say an american blonde would which you would naturally think of as being lighter in color and less "cloudiness" if any at all......like i said this is generally true but not all the time.



 
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Old 03-17-2010, 09:52 PM   #12
TL00Camaross
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Mar 2010
Des Moines Wa
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Thanks everyone for all the input and advice. I can't remember the name on the packet of yeast (the whole thing came as a kit). But i remember it being a product of Austria and yellow packet, so Im guessing a Belgian yeast. Its been sitting at a constant 68 right now. Can't wait for the next batch once I get all the bugs worked out!



 
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Old 03-18-2010, 01:09 AM   #13
Frodo
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Nov 2009
Reno, NV
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Quote:
Originally Posted by mightynintendo View Post
I've definitely been there. I mean I still look at my fermenters daily and talk to them, encouraging the yeast to eat their fill and telling them just how happy they make me. Sometimes it feels like forever before it's done...
I'm glad someone else talks to their yeast.

 
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Old 03-18-2010, 01:22 AM   #14
ChshreCat
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Aug 2008
Camano Island, Washington
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Temperature stability is JUST SLIGHTLY less important than temperature itself. You want to be at a good temp, but you don't want to be at 72, then 61, then 70.

Also, I'm not sure if I caught if it was actually beer temperature or ambient temp of the room you were referring to. If the room is 61 and your beer is fermenting, then the beer itself is likely in the neighborhood of 65 or 66.
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Old 03-18-2010, 01:53 AM   #15
steelerguy
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Apr 2008
Stony Brook, NY
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Quote:
Originally Posted by ChshreCat View Post
Temperature stability is JUST SLIGHTLY less important than temperature itself. You want to be at a good temp, but you don't want to be at 72, then 61, then 70.

Also, I'm not sure if I caught if it was actually beer temperature or ambient temp of the room you were referring to. If the room is 61 and your beer is fermenting, then the beer itself is likely in the neighborhood of 65 or 66.
Some good advice!

You really don't need all of these temperature swings. Just put that beer in an area that is close to the temperature you want to ferment at and let it slowly warm back up. You certainly don't need a space heater or anything like that.

I also don't agree so much with that comment on the fermenter being a lot warmer than water in a tub. Water is really good at pulling heat away from the fermenter, I can't imagine the temperature of the beer being much more than a degree warmer than the tub water even at the height of fermentation. Maybe if the water is in a room with a high ambient temp or the fermenter isn't submerged more than a few inches. If you can control the room temp and/or water in the tub temp you will also control the fermenter temp pretty closely and also keep things stable.

You may even want to let the beer get up to 70 after 5 or 6 days of fermentation if you are looking to dry the beer out some. I'm guessing you are using Safale S-33 which may finish at a pretty high gravity if you are at 60 degrees.

 
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Old 03-18-2010, 02:04 AM   #16
mightynintendo
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I was going to say "nay" to the space heater thing but thought I'd be coming on too strong.
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Old 03-18-2010, 02:20 AM   #17
jmansfield
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You may have produced some off flavors, but 74 F does not sounds too scary. Fermentation can produce as much as 100 BTU/hr (for 5 gallon beer). In a glass carboy or plastic ail pale or Better Bottle this will result in temperature rise of 4 - 8 F just sitting in a 70F room. However, submersed in water the heat transfer rate increases by a factor of 10 - the temperature inside the carboy will always be within 1 degree F of the temperature of the water. Bathtub trick actually worked better than Loxnar expected.

 
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Old 03-18-2010, 11:40 PM   #18
TL00Camaross
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Mar 2010
Des Moines Wa
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Quote:
Originally Posted by mightynintendo View Post
I was going to say "nay" to the space heater thing but thought I'd be coming on too strong.
Yeah I never placed the heater directly on it just let it circulate into the room, this is a large basement closet. The beer slowly rose back up 68/70 over a period of probably 12 hours, and has stayed constant their for two days now with the heater circulating warm air. Otherwise it would be sitting in the low 60s. I realize the large temp swing was bad, I just didnt intially think it was going to drop that low. Dumb mistake.




 
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