Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Home Brewing Beer > General Techniques > fermentation temp
Reply
 
Thread Tools
Old 10-25-2012, 02:45 AM   #1
oasisbliss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Salt Lake City, Utah
Posts: 227
Liked 1 Times on 1 Posts

Default fermentation temp

I am getting ready to brew an ipa and want to ferment at 68f since the ferment will add about 5-7 degrees should I make the ambient temp around 62ish for the first 5 days ?? Any input on this is appreciated.


oasisbliss is offline
 
Reply With Quote
Old 10-25-2012, 02:48 AM   #2
DoubleAught
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Seymour, Indiana
Posts: 1,269
Liked 103 Times on 80 Posts
Likes Given: 29

Default

I normally set my ferm chamber temps at 58, the little sticker thermometer on the side of the carboy normally reads around 62 (depending on it accuracy) during fermentation.


__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.
DoubleAught is offline
 
Reply With Quote
Old 10-25-2012, 05:01 AM   #3
oasisbliss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Salt Lake City, Utah
Posts: 227
Liked 1 Times on 1 Posts

Default

I want to ferment at 68f , there is a 5-7f rise in heat due to fermentation. Should I set the chamber at 63f to compensate for the average rise of 5f ?
and onlly do this for the first 5 days or so or leave it that temp for the whold 2 weeks?

thanks -

M
oasisbliss is offline
 
Reply With Quote
Old 10-25-2012, 05:30 AM   #4
tonyc318
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Astoria, Oregon
Posts: 608
Liked 34 Times on 27 Posts

Default

Why are u so stuck on fermenting at 68. I personally like to keep my ales closer to the mid 60's. I tape my temp controller probe to the side of my bucket and set the temp to 62-63. Clean beer is the result. Are u wanting a few fruity esters? Just curious.
tonyc318 is offline
 
Reply With Quote
Old 10-25-2012, 05:32 AM   #5
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,680
Liked 291 Times on 248 Posts
Likes Given: 77

Default

What beer style? Start in the mid 60's. Once we know the style you're brewing we can recommend a good finishing temp.

EDIT: Sorry, just noticed IPA....start it in the mid 60's and bring it up to 68 (fermentation temp) by the last 1/3 of fermentation.
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger
helibrewer is offline
 
Reply With Quote
Old 10-25-2012, 05:38 AM   #6
iaefebs
Registered User
Feedback Score: 2 reviews
Recipes 
 
Join Date: Aug 2010
Location: West Coast, MI
Posts: 2,663
Liked 243 Times on 176 Posts
Likes Given: 605

Default

Quote:
Originally Posted by oasisbliss View Post
I want to ferment at 68f , there is a 5-7f rise in heat due to fermentation. Should I set the chamber at 63f to compensate for the average rise of 5f ?
and onlly do this for the first 5 days or so or leave it that temp for the whold 2 weeks?

thanks -

M
Sounds like a good plan to me. What I like to do is keep it at ambient temp of 63 for the first five days and then let it get to room temp..... 68 for the last 9 days
iaefebs is offline
 
Reply With Quote
Old 10-25-2012, 08:41 PM   #7
oasisbliss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Salt Lake City, Utah
Posts: 227
Liked 1 Times on 1 Posts

Default

I guess my biggest thing is compensating for the rise in temp from fermenting. So I guess I will set it at 62 then if it goes up 5 degrees or so I will still be at 67 68ish. Thanks for the input. I have a cheat freezer with a Johnson a419 by putting the probe on the side of the bucket will that be pretty close to the liquid temp inside the bucket?
oasisbliss is offline
 
Reply With Quote
Old 10-25-2012, 10:00 PM   #8
mufflerbearing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mufflerbearing's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Southeast, GA
Posts: 251
Liked 19 Times on 18 Posts
Likes Given: 3

Default

I am brewing an amber ale and the temp sticker now says 70. How accurate are the stickers?
mufflerbearing is offline
 
Reply With Quote
Old 10-25-2012, 10:41 PM   #9
moviebrain
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
moviebrain's Avatar
Recipes 
 
Join Date: Nov 2010
Location: Chicago, IL
Posts: 137
Liked 6 Times on 5 Posts
Likes Given: 8

Default

Take a chunk of styrofoam and sandwich the temp probe between the carboy/bucket and the foam, taping it down. Change the offset value from 6 degrees to 2 degrees and you will help smooth out the fermentation temp jumps.

It's not as good as a thermowell but better than measuring ambient.

Just remember that if you finish and go back to ambient to increase the offset to 6 degrees again.
moviebrain is offline
 
Reply With Quote
Old 10-25-2012, 10:53 PM   #10
lindenboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Indianapolis, IN
Posts: 31
Liked 2 Times on 2 Posts
Likes Given: 4

Default

You'll be fine doing this. We usually tape a folded up section of paper towel against the probe, against the bucket. You may notice a degree, maybe two, difference, IF you were able to measure the liquid, but NO WAY you'd have 5 - 7 degrees. I don't even get that measuring ambient, depending on the space! I agree with fermenting low (62 - 63) and ramping up. It will dry out the beer and AVOID fruity esters, which are not typical to IPAs unless that's your thing.


__________________
Jason
Tuxedo Park Brewers Supply
Indianapolis, IN
http://www.tuxedoparkbrewers.com/
jason-at-tuxedoparkbrewers.com
lindenboy is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation Temps - Room Temp vs: Internal Bucket Temp mccumath General Techniques 7 09-02-2013 06:15 AM
Fermenting temp: Fermentation chamber temp or sticket therm on carboy? cutchemist42 Fermentation & Yeast 1 10-03-2012 05:29 AM
Ambient temp vs. beer temp during fermentation dandw12786 Beginners Beer Brewing Forum 5 12-09-2010 03:07 AM
carbonation calculator: fermentation temp, cold crash temp, bottling temp? jigidyjim Beginners Beer Brewing Forum 8 11-27-2010 01:04 AM
Ideal ambient temp for lager fermentation temp? tinydancer Beginners Beer Brewing Forum 2 06-30-2008 03:54 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS