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Old 06-17-2013, 11:08 PM   #11
Jipper
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You could use a hooded or stopper thermowell:

http://morebeer.com/products/hood-th...arboys-15.html

This way you're reading the temperature of your actual fermentation, which can sometimes be 7-10F above what the outside / ambient temperature is. If you have it set at 68F but you're actual fermentation is 75F, you're going to get some ester production (depending of course on the yeast strain used). Just a thought...

Cheers!

EDIT - If you're just using it for kegging / dispensing, the temperature won't fluctuate because you're not fermenting anymore (obviously..!)



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Old 06-18-2013, 12:02 AM   #12
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BigFloyd is correct. Tape it to the side of the carboy and insulate it. I control mine to within 1 degree and I can ramp it up by 1 degree if I need to. If you just put it in the air, that doesn't tell you anything and as Jipper said, the temperature of the wort can easily be 7 -10 degrees higher than the ambient air temp. I'm doing a Belgian Blonde right not and my fermentation profile was to pitch my yeast at 64 and ramp up to 68 over the course of a week. At that time I'll bump it up to 70 - 72 to finish it off. You need to get as close to the temperature of the wort if you want to do this and not the air temp (or a glass of liquid for that matter). The ideal thing would be to use a thermowell and get inside the wort, but a lot of people have done temperature comparisons and have found that the temp of the wort, with a probe on the outside and insulated is no more than a degree of difference.

Fermentation control is the one thing that has improved my brewing more that any thing else.

Lager on!


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Old 06-18-2013, 01:58 AM   #13
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Quote:
Originally Posted by BMClark2210 View Post
Any suggestions to the psi I should set? I have it at 23 psi right now

Serving pressure is usually around 8-12 psi depending on the length of your beer lines and the temp.
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Old 06-18-2013, 02:08 AM   #14
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Quote:
Originally Posted by BigFloyd

Serving pressure is usually around 8-12 psi depending on the length of your beer lines and the temp.
7 ft but yeah 23 would be a tad fast lol. Thanks for looking out though Floyd
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Old 06-18-2013, 04:50 AM   #15
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Originally Posted by BMClark2210 View Post
7 ft but yeah 23 would be a tad fast lol. Thanks for looking out though Floyd
You would end up with over-carbed beer and a lot of foam left at 23psi. I'd try 10 psi with a 7ft line and see how it does.
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Old 06-18-2013, 10:02 PM   #16
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Quote:
Originally Posted by BigFloyd

You would end up with over-carbed beer and a lot of foam left at 23psi. I'd try 10 psi with a 7ft line and see how it does.
I followed a forced carbonation chart. It's at 50 degrees and its a German wheat beer. It's my first time using the freezer so I could be wrong. Let me know and thanks


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