Tripel temp control - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Tripel temp control

Reply
 
Thread Tools
Old 10-07-2010, 03:52 PM   #1
thesink
Recipes 
 
Jan 2010
St. Paul, Minnesota
Posts: 35
Liked 1 Times on 1 Posts



The title for this is a little deceiving.

I really have no way of actually controlling the temp of my brews. I made a makeshift swamp cooler out of a rolling cooler and some wet t-shirts in the past. But this time of year, temp in my basement crawlspace is pretty steady around 64 to 66 degrees all day long. So I brewed a tripel on about 72 hours ago. I would like to bring the carboy upstairs into my bathroom to raise the temp up to let the thing finish fermenting (I read this somewhere...but couldn't find it again). Anyhow, it's projected to be about 80, which means about 75 degrees in the house. Is moving it upstairs and raising the temp a bad idea? Also, I have natural sunlight in the bathroom, so I was thinking about putting a garbage bag over the carboy to keep the light out, but that might raise the temp even more?

 
Reply With Quote
Old 10-07-2010, 03:55 PM   #2
cruckin78
Recipes 
 
Sep 2010
Monticello, Tallahassee, FL
Posts: 525
Liked 7 Times on 7 Posts


I would leave it where it's at until fermentation is complete. Then bring it up stairs for secondary/conditioning.

 
Reply With Quote
Old 10-07-2010, 04:50 PM   #3
DrawTap88
Recipes 
 
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts


I don't think bringing the beer upstairs to a warmer environment is a bad idea if you're going to let it sit for a long while (2+ months). If you plan on drinking it relatively soon, you're better off leaving it sit in the basement at cooler temps.
__________________
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

 
Reply With Quote
Old 10-09-2010, 06:41 PM   #4
JBmadtown
Recipes 
 
May 2010
Oconomowoc, Wisconsin
Posts: 141

To better answer you question it would help for you to post what yeast you used and maybe O.G. and projected F.G.

Some of the Belgian abbey or trappist yeasts like warmer temps. I believe what you saw was someone raising the temp during fermentation to push the FG lower. Otherwise, I think Tripels can sometimes end up really sweet if they are under attenuated.

So, my advice would be to check your gravity level. If you gravity is < 1.010 then you probably will not gain much from warming it up. If the gravity is > 1.020 then you may want to warm it up and dry it out. 1.010-1.020 would be your decision and may depend on the recipe.

 
Reply With Quote
Old 10-11-2010, 05:46 PM   #5
cclloyd
 
cclloyd's Avatar
Recipes 
 
Jan 2007
Largo, Florida
Posts: 2,966
Liked 33 Times on 30 Posts


Quote:
Originally Posted by JBmadtown View Post
To better answer you question it would help for you to post what yeast you used and maybe O.G. and projected F.G.

Some of the Belgian abbey or trappist yeasts like warmer temps. I believe what you saw was someone raising the temp during fermentation to push the FG lower. Otherwise, I think Tripels can sometimes end up really sweet if they are under attenuated.

So, my advice would be to check your gravity level. If you gravity is < 1.010 then you probably will not gain much from warming it up. If the gravity is > 1.020 then you may want to warm it up and dry it out. 1.010-1.020 would be your decision and may depend on the recipe.
I have found this to be the case using the Wyeast 1388 Belgian strain - fermenting in the low to mid 60's it tends to stall out over 1.020 and when I move it to a temp of about 76-78 it finishes at about 1.005 - dependent of course on your mash temps and the fermentability of your wort.

 
Reply With Quote
Old 10-11-2010, 05:55 PM   #6
rexbanner
 
rexbanner's Avatar
Recipes 
 
Nov 2008
DC
Posts: 1,382
Liked 98 Times on 70 Posts


You should definitely do it. I just got a real fermentation chamber and haven't used it for any belgian beers yet, but many books recommend doing this, including Brew Like a Monk. You should let it ferment at 66 for a week or two first, though.
__________________
Peep my nanobrewery: http://crookedrunbrewing.com

Crooked Run Brewing: Seek Truth, Cherish Nature

Makers of Red Kolsch, Storm, and Shadow of Truth

 
Reply With Quote
Old 10-11-2010, 06:32 PM   #7
telejunkie
Recipes 
 
Aug 2009
vermont
Posts: 45
Liked 6 Times on 3 Posts


i'm pretty sure i first got it from "brew like a monk" but i believe most belgian abbey's will pitch their yeast on the cool side, like lower 60s, then let the temp ramp up naturally with reports of duvel's fermenters getting up the 80s. I've usually tried to mimic this recently with good results, I've used both duvel's & westmalle's strains...although you need to let westmalle's phenolics to die down a little bit if you try it with that one. So my rec is to pitch in the low 60s, put a towel around the fermenter during active fermentation to allow temp to ramp up...when fermentation starts to really slow it down, bring it upstairs to sit in the warmer temps. My strong golden ale with 1388 took a 1094 og down to 1004 in two weeks.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Temp Control: Air Temb Vs. Liquid Temp Brewing Clamper General Techniques 10 03-07-2010 07:14 AM
Temp Control Seeves1982 General Techniques 10 08-05-2009 11:48 PM
T-shirt w/fan for temp control? rocketman768 General Techniques 8 08-05-2009 08:05 PM
Temp control? Pirate Ale General Techniques 9 11-01-2007 08:57 PM
Temp Control Dark_Ale General Techniques 6 03-13-2006 02:21 PM


Forum Jump