Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Can't get fermentation temp low enough
Reply
 
Thread Tools
Old 08-08-2011, 06:50 AM   #1
kyle6286
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Providence, Rhode Island (unfortunately)
Posts: 345
Liked 8 Times on 8 Posts
Likes Given: 4

Default

Hello all,

I just brewed BM's centennial blonde tonight for the first time. It's hot here in Rhode Island (humid more than anything). For this beer, since I'm using Nottingham yeast, I'd really like to get the temps down to the mid 60s just to be safe. I currently have my swamp cooler setup so the water level is a few inches below the wort level. The reason for this is because I have that damn fermometer on the side and I don't want to get it wet. Am I better off just screwing the fermometer and filling the tub to wort level, or will this method cool my temps down? The water is reading 60 right now, but my fermometer is still at 74. I know fermentation temps are most crucial at the beginning so any help is appreciated. And sorry for the lengthy post, I just don't want to screw up this beer. Thank you

Also, I do have a fan blowing some air at it. To make things worse, I have a fridge downstairs that we don't use and I was excited to use it to control my temps. I tested it a couple days ago and just put some water in my carboy and even at the lowest fridge setting, the fermometer was reading 54. I'm assuming this is a little low for ales. Wtf


kyle6286 is offline
 
Reply With Quote
Old 08-08-2011, 06:57 AM   #2
scrambledegg81
Flocculation Nation
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
scrambledegg81's Avatar
Recipes 
 
Join Date: Sep 2009
Location: SLO-town, CA
Posts: 1,866
Liked 40 Times on 36 Posts
Likes Given: 90

Default

74 is pushing the edge of "average" fermentation temperatures, especially for Notty yeast, so I'd go with the full-tub method with room temp water & a few bottles of frozen water as needed. If you don't have one, grab a skewer-style meat thermometer (some HB stores have ones with clips that you can attach), and secure it in the water to keep an eye on the overall temperature.

Also, it's normal to worry about your first few brews! You'll find after you get your method & schedules down-pat that homebrewing is realistically simple & also a helluva lot of fun!


__________________
Quote:
Originally Posted by beerandloathinginaustin View Post
It's yeast ejaculate. Just try not to get it on your face.
Primary: Nada
Secondary: emptyness
Bottled/Fridge: Little Sumpin' Sumpin' Extra
Bombers/Growlers/Aging: Firestone 19th Anniversary
Kegerator: skint
Coming Up: something spiffy, most likely
scrambledegg81 is offline
 
Reply With Quote
Old 08-08-2011, 07:09 AM   #3
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
C-Rider's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Wai, Hawaii
Posts: 3,068
Liked 227 Times on 184 Posts
Likes Given: 591

Default

Quote:
Originally Posted by kyle6286 View Post
Hello all,

I just brewed BM's centennial blonde tonight for the first time. It's hot here in Rhode Island (humid more than anything). For this beer, since I'm using Nottingham yeast, I'd really like to get the temps down to the mid 60s just to be safe. I currently have my swamp cooler setup so the water level is a few inches below the wort level. The reason for this is because I have that damn fermometer on the side and I don't want to get it wet. Am I better off just screwing the fermometer and filling the tub to wort level, or will this method cool my temps down? The water is reading 60 right now, but my fermometer is still at 74. I know fermentation temps are most crucial at the beginning so any help is appreciated. And sorry for the lengthy post, I just don't want to screw up this beer. Thank you

Also, I do have a fan blowing some air at it. To make things worse, I have a fridge downstairs that we don't use and I was excited to use it to control my temps. I tested it a couple days ago and just put some water in my carboy and even at the lowest fridge setting, the fermometer was reading 54. I'm assuming this is a little low for ales. Wtf
If your fridg can hit 54 you can do your ales there. Get a Johnston Controller.
__________________
Kaiser Ridge Brewing
-------------------------
Lagering: Schwarzbier (lager)
Bottle Conditioning: Düsseldorf Altbier
Bottle Conditioning: SN Celebration Clone
Bottled in the refer: Dunkelweizen
Bottled in the refer: Choc/Coffee Stout
Bottled in the refer: German IPA
Bottled in the refer: Am. Pale Ale(3/28)
Bottled in the refer: Am Imperial Stout(3/11)
Bottled in the refer: GermanImperialStout
C-Rider is offline
 
Reply With Quote
Old 08-08-2011, 07:10 AM   #4
akryder
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Fairbanks, AK
Posts: 35
Default

I agree with scrabledegg81 and say go for the full-tub method. If you get a skewer-style thermometer, you can possibly force it through a carboy cap (after sanitizing) to hold it in place and get a constant wort reading.

Concerning your fridge, you'll probably have to get a temp controller for it (Johnson, Ranco, or other). Simply attach the probe to the carboy/bucket, and insulate with bubble wrap to get a good wort temp reading to control the fridge.

The swamp cooler should do the trick, though, if not a bit more work to keep on top of swings.
akryder is offline
 
Reply With Quote
Old 08-08-2011, 07:10 AM   #5
kyle6286
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Providence, Rhode Island (unfortunately)
Posts: 345
Liked 8 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by scrambledegg81
74 is pushing the edge of "average" fermentation temperatures, especially for Notty yeast, so I'd go with the full-tub method with room temp water & a few bottles of frozen water as needed. If you don't have one, grab a skewer-style meat thermometer (some HB stores have ones with clips that you can attach), and secure it in the water to keep an eye on the overall temperature.

Also, it's normal to worry about your first few brews! You'll find after you get your method & schedules down-pat that homebrewing is realistically simple & also a helluva lot of fun!
Thanks a lot for that fast response. I was inclined to do that as I've heard the water temp is generally close to the wort temp. I have one of those digital thermometers that has a long cord and that's submerged in my swamp cooler water. I was going to get an external temp controller for the fridge but I just dropped some money for a kegerator, two cornys, regulator, etc.


kyle6286 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS