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Old 11-30-2012, 07:21 PM   #1
May 2012
Budapest, Hungary
Posts: 31

In some recipes the fermentation temperature is supposed to be kept as close as possible.

Is that ambient temperature or temperature in the fermenter? Or depends on the recipe?


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Old 11-30-2012, 07:29 PM   #2
Jan 2011
Sierra, Nevada
Posts: 4,035
Liked 439 Times on 350 Posts

Temperature of the wort in the fermenter.

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Old 11-30-2012, 07:35 PM   #3
May 2010
Stewartstown, PA
Posts: 871
Liked 49 Times on 38 Posts

Temp in fermenter....actual beer temp. It is most important during the peak of fermentation...i.e. the first couple days of fermentation.

Remember your beer will self heat due to the yeast activity during high fermeation period and will be 3-4 degrees higher than ambient......even as much as 8-10 degrees higher....depends on beer.... (i.e. exothermic reaction).....

Check out this thread I started not long ago.....http://www.homebrewtalk.com/f163/fer...-temps-367953/
EVERYONE is entitled to my opinion!
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Upcoming Brews: Dusseldorf Alt
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Old 11-30-2012, 10:54 PM   #4
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts

Originally Posted by pixelhussar View Post
In some recipes the fermentation temperature is supposed to be kept as close as possible.
In ALL recipes. Temperature control is the single most important factor in producing tasty beer.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

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