So its been one week so far in my first temperature controlled fermentation. The yeast took about 16 hours to show signs of life, and then by 24 hours I started to get a krausen. At one week, I still have a nice thick krausen on top, which is defintely unlike my room temp fermentations. Usually the krausen lasted three days then dropped. I have had issue with off flavors and sweetness I think was due too fermenting way too hot. I am hoping this beer tastes many times better than anything I have made before. If it is a good one, Swmbo is going to let me convert to electric and fill all my fermenters up with back to back brew sessions. I will update next week when I take the first gravity reading.
BTW, its s-05 yeast fermenting at 60-64 degrees in a water bath.
Originally Posted by djsethall
It's like a big hot douche for my brewery.