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Old 11-28-2008, 10:16 PM   #1
Nov 2008
eastern panhandle of WV
Posts: 46

I started a batch of Northerns'St.Paul Porter' on Wed..checked the OG=1.059
Put in an unheated pantry,that holds a temp of 63-64..I had air lock action after 18 hrs[us-05 yeast]..Just checked a while ago and the temp on my bucket reads 67-room still 63-64...would I be correct is saying that fermenting creats a temp rise similar to 'composting...??..If so,how much temp gain is the norm ??..don't want it any higher..

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Old 11-28-2008, 10:17 PM   #2

Yep, fermentation is an exothermic reaction. I've had certain yeast strains boost temps almost 10 degrees above ambient during high krausen.

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Old 11-28-2008, 11:22 PM   #3
WBC's Avatar
Jun 2007
La Puente, CA, California
Posts: 2,164
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If the room stays cooler a fan could be used to keep the brew cooler too.

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
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Old 11-29-2008, 01:43 PM   #4
Sep 2008
Garland, TX
Posts: 426
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I live in Texas, so I usually ferment with my primary in a tub of water with a tee shirt over it to wick up the water and under a fan. On my current brew, I figured the house is staying 70 degrees so I would just let it ferment at room temps since the yeast I am using has a range up to 74 degrees. I checked the fermentor yesterday at high krausen and that blasted temps were almost 80! I had to take it outside in the 53 degree temps to get the temp down on the fermentor. That is almost a 10 degree increase over ambient temps.

Looks like I will be leaving the brew in the fermentor a bit longer than normal to let the yeasties clean up what they can...

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Old 11-29-2008, 03:12 PM   #5
bell0347's Avatar
Nov 2008
Conroe, TX.
Posts: 148
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Wow...I am glad you asked that question. I was just signing on to do the same. I could not find anything in my books about it but from what little I remember from my quality puplic edujabication I figured as much. In anticipation of this I fermented my beer in a tub of water in which I held an ambient 60-65 degree temp. So, I figure my fermentation was around 70 or so. Do you think those little stick on fermometers are fairly accurate?

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