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Old 07-20-2011, 07:00 PM   #1
Vongo
 
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Jan 2011
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I have an ESB going and have had some issues maintaining optimal temp for the 1st 3 days of fermentation started at 66 ramped up to 74 for about 8 hours got it back down to 68 and have been holding since. Any ideas on what I can expect and what temp should i keep it at for the next couple of weeks ?
Wyeast 1968...
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Old 07-20-2011, 07:01 PM   #2
trevor_b
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What are you using to control the temp?

Keeping it around 68 will be fine once active fermentation is over.

 
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Old 07-20-2011, 07:15 PM   #3
wolfman_48442
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Yeah, if you can keep it at 68 for the next couple weeks, that's ideal, but if primary fermentation is over, a few degrees here or there are no big deal. Just try to avoid large (+-5) swings if at all possible.
If it's in a secondary off the yeast cake, the temp matters even less.

 
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Old 07-20-2011, 07:48 PM   #4
tesilential
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Its probably done or will be in a day or two. Once FG is reached you can let it rise to 78 or room temp.

BUT there is a lot of talk about this yeast acting up when bottled. Read the thread on British Yeasts a few pages back. Basically it seems to wake up and over attenuate after priming. The recommended procedure is to Ferment at 64 for the first few days, then 68 for a week, then immediately crash chill and keg or keep cold. If you must bottle, remove most of the yeast and carb with a clean yeast.

 
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Old 07-20-2011, 08:31 PM   #5
Vongo
 
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It is almost done...My concern is what happens with the temp swings during those first 3 days. I am using an air conditioned room and will be until SWMBO will allow a chest freezer.
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Old 07-22-2011, 12:49 AM   #6
Zanzibeer
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Oct 2010
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I would not worry, the fruity esters it would throw off, as an english yeast, will still be in style and may be tastier.

 
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Old 07-22-2011, 01:30 AM   #7
Vongo
 
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Quote:
Originally Posted by Zanzibeer
I would not worry, the fruity esters it would throw off, as an english yeast, will still be in style and may be tastier.
I freaking love this response!
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Old 07-22-2011, 01:59 AM   #8
Clementine
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Until I built my fermentation chamber (and also before I got the control software working with the hardware I built) I had some big temperature swings, the best way to control temp without expensive controls is a big bucket of water. Since water as a large specific heat it takes a long time for ambient temps to effect the body of water hence it really stabilizes your fermentation temps.


Clem

 
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Old 07-22-2011, 03:01 AM   #9

Quote:
Originally Posted by Clementine
Until I built my fermentation chamber (and also before I got the control software working with the hardware I built) I had some big temperature swings, the best way to control temp without expensive controls is a big bucket of water. Since water as a large specific heat it takes a long time for ambient temps to effect the body of water hence it really stabilizes your fermentation temps.

Clem
And you can put a half gallon juice bottle full of ice in the water, to bring the temp down if you need it, and keep a floating thermometer in it.

 
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