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Old 06-24-2013, 06:24 PM   #11
unionrdr
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I think it'll be fine,what with all the co2 produced during initial fermentation.
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Old 06-25-2013, 02:01 AM   #12
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One other question...The temperature strip on the outside of my fermenting bucket is holding at 72. I -used a White Lab California Ale yeast WLP001 which states to keep at 70-75 until fermentation begins, but does not state what temperature to keep after that. Will I be fine at 72 for the duration?

 
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Old 06-25-2013, 09:01 AM   #13
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72 is the upper edge but yeast will be happy with that.
I like to pitch few degrees lower and let it rise to fermentation temperature, for wlp001 that would be:
pitch @60
let it rise and ferment @65

Reason for lower temperature are byproducts that yeast produce in early stage of fermentation (due to intensive growth) like diacetyl, fusel alcohols, esters etc.

Fermentation temperature is a compromise between yeast needs and brewers wishes.
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Old 06-25-2013, 11:37 AM   #14
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Quote:
Originally Posted by markley View Post
One other question...The temperature strip on the outside of my fermenting bucket is holding at 72. I -used a White Lab California Ale yeast WLP001 which states to keep at 70-75 until fermentation begins, but does not state what temperature to keep after that. Will I be fine at 72 for the duration?
Do you have a way of controlling the temperature? Temperature control during fermentation can be one of the biggest factors in producing great beer. As the last post stated if it gets too warm most yeast start producing less than desirable flavors. Active fermentation can warm a brew as much as 10 degrees above the surrounding air, so some form of temperature control is a great way to improve your results. Many, including myself ferment in an extra fridge with an external thermostat...

Welcome and enjoy this awesome hobby!

 
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Old 06-25-2013, 12:24 PM   #15
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Thanks..would it be too late to attempt to control the temperature now? It's been about 36 hrs.

 
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Old 06-25-2013, 02:32 PM   #16
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It's never too late, though early in the ferment is most critical. At this point I wouldn't try and cool it off too much, but definitely don't let it get any warmer. For subsequent brews try and pitch at the bottom or even a few degrees cooler than the yeast's recommended range. That way if it drifts up on you there's some buffer. Plus you generally get the "cleanest" ferment at the cooler end of the spectrum. You can really alter a beer's flavor with temperature changes; it's really amazing how much effect it has.
I highly recommend the book titled "Yeast", by Chris White and Jamil Z. Brew on!!

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Old 06-27-2013, 08:39 PM   #17
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So I was able to get the temperature strip on the bucket down to 68 deg by placing the bucket on the floor. The bubble rate slowed significantly..not sure if its coincidence or not?

Sure is smelling good out of the airlock!! This patience thing is tough, especially on the first batch...

 
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Old 06-27-2013, 08:44 PM   #18
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Quote:
Originally Posted by markley View Post
Sure is smelling good out of the airlock!! This patience thing is tough, especially on the first batch...
the solution to this is to brew more as soon as possible

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Old 06-27-2013, 08:46 PM   #19
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No,it's ok. Cooler temps slow things down a bit. That's why it comes out cleaner tasting.
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Old 06-27-2013, 09:42 PM   #20
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Quote:
Originally Posted by neosapien View Post
the solution to this is to brew more as soon as possible
I hear ya..I must get another fermentor!!

 
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