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Old 11-04-2013, 03:58 AM   #1
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Default Ferm chamber - Aldehyde issues?

I know two guys that are having issues with their beer having aldehyde. 4 batches, 3 diff dry yeast strains. I was theorizing that it could be temp issues. They just started using a freezer with a temp controller. I thiink the temp is set at 17c.

They don't have fans in the freezer. Could the bottom of the kegs be getting to cold? They sit right on the bottom of the freezer. No spacer or anything. I believe their temp probe hangs in the middle.

Freezer is a small one. Holds 2 glass carboys.

Their first batch was to young and the second used the same yeast (S-05) so I thought it might have been either to short a fermentation time or yeast quality issues, but they aged the other beers a decent period and used windsor and s-04 for the last two beers.

The aging helped but their is still some aldehyde in those last to beers. The FG's seems within range and did not change after a week. I will note that it did take some time to finally arrive at the FG. Dropping from say 1.030 to 1.012 took much longer than I expected.


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Old 11-04-2013, 01:48 PM   #2
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First time I used my Fermentation Chamber with a thermowell. The thermowell is mounted on the carboy bung, and the thermometer slid down inside the thermowell. This does measure the fermentation temp accurately, however since it's in the middle of the carboy, it caused the freezer temp to overshoot (Ambient was around 42).

I had the same flavor in my first beer. I attributed it to the carboy getting too cold, yeast dropping out of suspension and not being able to clean up after themselves. FG was fine as well.


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Old 11-04-2013, 02:08 PM   #3
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I vote taping thermometer probe to the side of the carboy/keg as opposed to ambient. That way there is more mass to keep the thing turning on off too much. When I get my sanke fermenter going the thin metal should be good enough to approximate the temp I think.
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Old 11-04-2013, 02:16 PM   #4
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Quote:
Originally Posted by mbobhat View Post
I vote taping thermometer probe to the side of the carboy/keg as opposed to ambient. That way there is more mass to keep the thing turning on off too much. When I get my sanke fermenter going the thin metal should be good enough to approximate the temp I think.
Agree.

I've got mine now taped to the side with bubble wrap and bungee cords to keep out the ambient temp reading. It's the best method I've found after lots of trial and error and research. Also, the more thermal mass in the fermentor the less temp swings.
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Old 11-05-2013, 01:48 AM   #5
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Is the probe onbthese units waterproof?

If so what about placing it in a container of water to get a bteer ambient temp?

They are using 2 carboys at a time with diff beer and yeast strains so taping to a glass carboy might not be the best.
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Old 11-05-2013, 01:53 PM   #6
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Probably would be ok if the wire insulation isn't immersed. Then you are controlling the ambient temp, not the beer, just so it is clear so I would shoot for lower ambient like in the mid 50s during the start of fermentation and then slowly raise it up.

You can probably get a water bottle and punch a hole in the top of the cap and insert the probe until it is slightly under water. Taped in place.

Also, like you said probably put a piece of wood or something to keep the bottom from touching especially in a chest freezer.
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Old 06-01-2014, 01:38 AM   #7
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How did this turn out? The only beers that i have brewed that showed any acetaldehyde were done in a chest freezer. I've brewed over 100 other batches without ever dealing with it. My gut was that it had to somehow have something to do with the freezer but i didnt think of what it could be. I do the temp probe on the outside but insulate it very well.
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Old 06-01-2014, 02:27 AM   #8
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I have had the same problem with my chest freezer. The probe taped to the side and temp at 62f. I think it might be a contamination in the freezer that is causing it.
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Old 06-01-2014, 02:52 AM   #9
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How much (if any) do you insulate the probe?
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Old 06-01-2014, 06:20 AM   #10
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Quote:
Originally Posted by harry_the_face View Post
I have had the same problem with my chest freezer. The probe taped to the side and temp at 62f. I think it might be a contamination in the freezer that is causing it.
Aldeyhdes are a fermentation byproduct. Unless you have perpetual fermentation occurring in your chest freezer, I highly doubt you're experiencing an external aldehyde infection.

I'd look at your 62 degree fermentation temperature. What yeast strains are you fermenting that cold? What's your typical fermentation timeline? Are you raising the temperature at the end?


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