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Old 07-05-2012, 02:11 PM   #1
Wigs
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, MA
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Now that we are in the hot month of July, the basement is about as warm as it gets. Wondering if it's too warm. We brewed on Tuesday (7/3), and this morning (7/5) the ambient temp in the basement is 72. The thermometer on the bucket says 77 degrees. Is this an issue? My understanding is that 68-72 is the target temp...but is that ambient room temp, or temp of the beer? I'm not sure there is a cooler place to put the bucket, so we might just have to deal with it. Do we need to do something to bring the temp of the bucket/beer down? Pic below shows very active fermentation, but I'm worried this higher temp might produce some off flavors. Thoughts?
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Old 07-05-2012, 02:17 PM   #2
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Google Swamp Cooler.
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Old 07-05-2012, 02:21 PM   #3
progmac
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what kind of beer is it? the higher temps will produce off-flavors, which can be moderated by extended aging. you generally don't want to be fermenting in the 70s. you could look into the belgian styles, which ferment hotter

 
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Old 07-05-2012, 02:21 PM   #4
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77 degrees is too warm.

Swamp Cooler - A large bucket or storage container filled with 6-8 inches of water. Set your fermenter in there and rotate frozen bottles of water to control your temperature. I don't find it too hard to keep the temperature of the wort in the low to mid sixties.

Added: Your vigorous fermentation could be a result of the higher temperatures. Rig a blow off tube on that fermenter ASAP, or you might be washing krausen off the ceiling soon!

 
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Old 07-05-2012, 02:27 PM   #5
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Too hot. I try and get my fermenter down to about 62 or so. Yeast usually do fine at 60 ambient, as they tend to create their own heat while they work. Ideally you would keep the temp low and slowly raise it as the yeast slow down their metabolism.

 
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Old 07-05-2012, 02:37 PM   #6
Wigs
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Quote:
Originally Posted by progmac View Post
what kind of beer is it? the higher temps will produce off-flavors, which can be moderated by extended aging. you generally don't want to be fermenting in the 70s. you could look into the belgian styles, which ferment hotter

It's an IPA. My buddy doesn't like Belgians, so that's not an option. When you say extended aging, you mean in the bottle, right?

 
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Old 07-05-2012, 02:40 PM   #7
Wigs
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, MA
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Quote:
Originally Posted by kh54s10 View Post
77 degrees is too warm.

Swamp Cooler - A large bucket or storage container filled with 6-8 inches of water. Set your fermenter in there and rotate frozen bottles of water to control your temperature. I don't find it too hard to keep the temperature of the wort in the low to mid sixties.

Added: Your vigorous fermentation could be a result of the higher temperatures. Rig a blow off tube on that fermenter ASAP, or you might be washing krausen off the ceiling soon!
If we get it in a swamp cooler and bring the temp down we shouldn't need the blow off tube, right? I'd rather get the temp right vs. rigging something new to control a possible blow off. But if you think both are needed, I'd also rather not screw up the beer!

 
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Old 07-05-2012, 02:46 PM   #8
progmac
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Quote:
Originally Posted by Wigs View Post
It's an IPA. My buddy doesn't like Belgians, so that's not an option. When you say extended aging, you mean in the bottle, right?
a bottle would be the typical place. you could age in a secondary if you want to

 
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Old 07-05-2012, 03:06 PM   #9
Wigs
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, MA
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Deployed a swamp cooler, and the temp is dropping...now at 73 degrees. The frothy bubbling through the cap has subsided. Hoping to get the bucket temp down to 65ish...would that be good?

 
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Old 07-05-2012, 03:16 PM   #10
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65ish is ideal IMO. I fermented my first batch too hot and it took a few months in bottles before it started to taste good. Since you caught it early on, I would suggest leaving it in the fermentor 3-4 weeks before bottling and then try one after it has been in the bottle 3 weeks and decide if it needs more aging.
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