Fermentation Tempatures? Best Temp? How important is stable Tempature? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation Tempatures? Best Temp? How important is stable Tempature?

Reply
 
Thread Tools
Old 04-28-2012, 02:17 AM   #1
rhinofarts
 
rhinofarts's Avatar
Recipes 
 
Mar 2012
Limerick, Ireland
Posts: 59


What is the best fermentation temp?, for a lager or ale?, how important is it to keep the tempature stable?... I have now started to brew at 18C. Using the water bath method (Thanks Yooper).

Will my beer be much improved because of stable tempatures?

Thanks guys!



 
Reply With Quote
Old 04-28-2012, 02:44 AM   #2
badbrew
Recipes 
 
Dec 2011
l.a., ca
Posts: 1,372
Liked 13 Times on 13 Posts


More important than stable imo is range. Keep at 60-65 F. You will have to look up the conversion. Based on experience only and without any science to back it up, I bet that fluctuation from 60 to 65F will be a lot better than a solid 70F for an average ale yeast. If you can try to get it to be somewhat stable for 5 days then you win. After that, the impact of wild high temps will affect the beer only a small fraction of what it would do in that 5 day period.

 
Reply With Quote
Old 04-28-2012, 03:08 AM   #3
TarheelBrew13
Recipes 
 
Oct 2011
Charlotte, Nc
Posts: 215
Liked 7 Times on 7 Posts


I love this post! It made me happy to read. This is a bit like asking, "What is the best tool?" It depends on the job and fermentation temp depends on the yeast and what you're trying to achieve.

Check out the yeast companies website for a recommended temp range. Then as a general rule, ferment on the low side to produce a beer that has less of the flavors in the yeast description and on the high side to produce more.

Also, the best tool is the hammer... obviously.

 
Reply With Quote
Old 04-28-2012, 04:37 AM   #4
clool
Recipes 
 
Jan 2012
atlanta, ga
Posts: 4

Quote:
Originally Posted by badbrew View Post
More important than stable imo is range. Keep at 60-65 F. You will have to look up the conversion. Based on experience only and without any science to back it up, I bet that fluctuation from 60 to 65F will be a lot better than a solid 70F for an average ale yeast. If you can try to get it to be somewhat stable for 5 days then you win. After that, the impact of wild high temps will affect the beer only a small fraction of what it would do in that 5 day period.
great information badbrew. I was wondering the same thing. glad to learn that the first. five days are the most important.

 
Reply With Quote
Old 04-28-2012, 11:55 AM   #5
rhinofarts
 
rhinofarts's Avatar
Recipes 
 
Mar 2012
Limerick, Ireland
Posts: 59

Hi, Thanks badbrew. It's a kit I am brewing from, and on the kit instructions it says 18C - 21C. (64F - 70F)
I have the fermenter in a bath of water (Plastic Container), and I am using a 25watt fish tank heater to hold the line at 18C.
Before this I been using a heating belt and my temps were up and down like a jockey's balls.
Will this definatly impove my beer. I am no expert but it seems already to be a much more controlled balanced fermentation.

 
Reply With Quote
Old 04-28-2012, 01:39 PM   #6
badbrew
Recipes 
 
Dec 2011
l.a., ca
Posts: 1,372
Liked 13 Times on 13 Posts


Quote:
Originally Posted by rhinofarts View Post
Hi, Thanks badbrew. It's a kit I am brewing from, and on the kit instructions it says 18C - 21C. (64F - 70F)
I have the fermenter in a bath of water (Plastic Container), and I am using a 25watt fish tank heater to hold the line at 18C.
Before this I been using a heating belt and my temps were up and down like a jockey's balls.
Will this definatly impove my beer. I am no expert but it seems already to be a much more controlled balanced fermentation.
Yes, gaurenteed.

Just watch out for air temps higher than 18C and verify that the fish tank thing works with another thermometer. Also watch the beer temperatures. That is what you are concerned with, not the bath. They will be higher than the bath for the first week. Since 64 is on the low end, it may be actually 70F in the beer, so check it after the krausen starts to build up (maybe 20-40 hours in). You may want to change the heat to get it to the middle of the yeast range. If the FG is not close enough after a few weeks, bump it to the max temp or even a little higher (70-75).

 
Reply With Quote
Old 04-28-2012, 01:48 PM   #7
ArcaneXor
 
ArcaneXor's Avatar
Recipes 
 
Nov 2007
Posts: 4,572
Liked 118 Times on 105 Posts


Temperature control is most important from the time you pitch your yeast until about 3 days into the fermentation. It is during this time that the yeast produce most of their flavors. After three or four days, it's a good idea to raise the temperature to help the yeast attenuate fully and accelerate the metabolism of intermediate fermentation products. 18C is a very good fermentation temperature for most ales.

As far as stability goes, some people swear that this is even more crucial than the average fermentation temperature. I am not sure I agree with that assessment, but is true that swings can cause problems, such as premature flocculation or blowoff.

 
Reply With Quote
Old 04-29-2012, 09:35 AM   #8
rhinofarts
 
rhinofarts's Avatar
Recipes 
 
Mar 2012
Limerick, Ireland
Posts: 59

ArcaneXor, after 3 days at 18C, what would you bring the temp up to then?

 
Reply With Quote
Old 04-29-2012, 11:24 AM   #9
dinnerstick
 
dinnerstick's Avatar
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 271 Times on 198 Posts


jockeys aren't castrated? or do you mean balls in the sense of great big parties at manor houses, in which the mood can fluctuate considerably when populated by short wirey horsemen??
for ales fermented at 17-19 i bring them up to 21-22 to finish, as arcane says, to drive attenuation. this works well

 
Reply With Quote
Old 04-29-2012, 02:32 PM   #10
ArcaneXor
 
ArcaneXor's Avatar
Recipes 
 
Nov 2007
Posts: 4,572
Liked 118 Times on 105 Posts


Quote:
Originally Posted by rhinofarts View Post
ArcaneXor, after 3 days at 18C, what would you bring the temp up to then?
I usually set my temperature controller to 22C for another two days, and let it free rise up to room temperature after that, which for me is about 26C.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Drop in fermentation tempature. zach1288 Fermentation & Yeast 4 01-19-2012 04:45 PM
Yeast Fermentation - Tempature Failure gwdlaw Fermentation & Yeast 6 10-12-2011 04:40 PM
How long is temp control important cd38 Fermentation & Yeast 6 07-18-2011 09:35 PM
Temp is only important during fermentation??? JayWeezie Fermentation & Yeast 3 06-15-2011 01:59 AM
Fermentation tempature KNOTSANE Fermentation & Yeast 7 12-04-2009 08:12 PM


Forum Jump