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Old 03-10-2013, 11:00 PM   #1
bds3
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Apr 2011
Omaha, NE
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I don't really consider myself a beginner (I am compared to some of you guys), but I thought this was just the best place to post this.

I just brewed a ginger beer (http://www.homebrewtalk.com/f76/ging...p-comp-141080/). I put it in my ~58-60 deg basement for fermentation as I do all my beers, and when I checked on it today (24 hours), it was bubbling away, at 77 degrees! That's where I keep all my brews for primary and they usually cook along at 65 degrees max. This wasn't a high-OG brew, and there's barely even any krausen (let alone the need for a blow-off), but I was shocked by how hot it got.

I wrapped her in a wet towel and turned a fan on, but I've never seen something like this. Could it be from the relatively high proportion of honey? I've never used that much before; does it ferment relatively clean (by that I mean little to no krausen) and warm?

I know I'm gonna have some off flavors with this bad boy; I don't really care since there's lemon and a ton of ginger, but I thought it was interesting enough for me to share.

 
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Old 03-10-2013, 11:07 PM   #2
bds3
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Apr 2011
Omaha, NE
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One packet of US-05, to preemptively answer the question.

 
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Old 03-11-2013, 03:49 AM   #3
BigFloyd
 
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Dec 2012
Tyler, Texas
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What was your ambient air temp when you got that reading? What type of thermometer was used? The stick-on kind have a reputation for inaccuracy.

I've seen as much as 7*F difference (and heard of 10*F) in air vs. side of bucket, but it sounds like you may have set a record!

 
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Old 03-11-2013, 02:50 PM   #4
dickproenneke
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Aug 2012
Philadelphia, PA
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A 17* temperature difference?!? That's crazy. My basement also runs 58-60* and I usually get a 5-6* dif with Cali ale yeast... What temperature did you chill your wort to? Maybe you pitched while it was still in the high 60's?
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