temperature

I have been reading and studying about yeast fermentation temperatures. I am a little confused and have a couple of questions. Let's use Kveik Voss as an example. The packaging says temp range, 77-104f and optimal 95-104f. Does this mean that it is better to ferment in the optimal range? The...

I have scoured the internet and the forums. I'm trying to figure out, what is the best dry hopping temps? In my current situation, I have a hazy NEIPA going, and I'm trying to make sure I extract all of the best citrus notes, flavors, and aromas that I can. 1 site says cold crashing temps around...

First off, long time/first time as they say in radio. I'm not sure where to post this so I figured here might be a good place to start. I've been poking around a lot trying to see if anyone's had similar problems but apparently the comedy (tragedy) of errors that brought me here are unique. I...

Hello. Question: Does a continuous fluctuation of +- 1 or 2 degrees (Fahrenheit) have a large impact on fermentation? Background: I live in a small apartment, so I don't have the room for a chest freezer to control the temperature. When I brew, I place my fermentation vessel (glass carboy)...

Maybe this has been asked before but I haven’t found a thread on it yet. About 12 days ago I bottled my Continental Saison (my second ever home-brew) and stored them in my cupboard at about room temp or just below. Today I moved them into the conservatory to keep cooler for about 3 weeks as per...

Has anyone had any luck with one of these to monitor fermentation temperatures? https://bluemaestro.com/products/tempo-disc-bluetooth-waterproof-temperature-sensor-logger I was intrigued by the Tilt or iSpindel, but then I realized I don't really care that much about SG during fermentation...

Hello all, wanted to try to get help from the pros here - I've had a Haier model HBF05EABB for 15 months that has never given me major problems until now. I have a temp control/sensor, small fan, tower cooling fan and an eva-dry dehumidifier inside. This week the temp rose up to 48-52 so I tried...

So right now my keezer uses an inkbird single stage temp controller. The probe is in a glass of water on the hump portion of the inside of the keezer and I have the temp set to 39F with a 2deg differential so it kicks on at 41F and kicks off at 39F when it cools back down to this temp and the...

Until recently, if you wanted to homebrew lagers, you either needed a giant cave under your house, or you had an additional fridge/freezer of some sort, with a controller to switch the power on/off based on the beer temperature. For those that were used to “Throw it in a bucket in your basement...

Beer! That delicious and refreshing beverage. When you drink a beer at home or in a bar, it is usually served cold. But does beer really taste better cold? Does temperature matter? Well, yes…yes it does. From grains to glass, temperature matters. If you brew extract, or if you brew all-grain...

What is a Pseudo Lager? For the purposes of this article it will refer to the creation of a lager-like beer with greater flexibility by using an ale yeast. Defining a Pseudo Lager beyond this can get tricky; technically ‘lager’ simply refers to an extended aging of the beer at cooler...

Science on Tap: Effects of Temperature on Beer Aging Follow link to Part 1: Science on Tap: Into the the Science of Beer Aging Follow link to Part 2: Science of Tap: Styles meant for Aging Over the course of the last two installments of Science on Tap, we have discussed, in general, the practice...

Nobody disputes the importance of temperature control in brewing. Are you acing all aspects of temperature control, from the brew day to the pour? Check out these tips from some of San Diego County's top brewers to see how your best practices measure up, or to get ideas for your next homebrew...

Early this morning I brewed a Chocolate Oatmeal Stout. This is the first 12-gallon batch on "my" system. I possess a 14.5 gallon conical fermenter, so why not fill it? Since it was my first big batch, it was not without problems and a lot of learning. I learned a valuable lesson about combing...

Early this morning I brewed a Chocolate Oatmeal Stout. This is the first 12-gallon batch on "my" system. I possess a 14.5 gallon conical fermenter, so why not fill it? Since it was my first big batch, it was not without problems and a lot of learning. I learned a valuable lesson about combing...

Hey everyone! I’m really new to home brewing: I’ve brewed twice with others and I just set my first solo batch in the basement to ferment 3 days ago. Two more days til I add the dry hops! I want to start by acknowledging the mistakes I made when I was left responsible for the other batches and...

Hi I am pretty new to homebrewing so this might be quite the rookie question, but.... So far i have brewed 2 batches where i have "controlled" the fermentation temperature by regulating floor heating and reading the temperature of the room by measuring the temperature in a water bottle standing...

Hey there, I'm fermenting a WineBuddy Pinot Grigio at the moment and was wondering if it is necessary to ferment it in the dark. My temperature is at 28 degrees Celsius (higher than the recommended 20 - 25) because I have wrapped the fermenter in a towel since the only place I can put my...

Hello, everyone. I finally arrived at a temperature control set up that exponentially improved my brews. I have a thermowell in my fermentor inside of a chest freezer with a fermwrap on one of the walls of the freezer. This has worked incredibly well. I'm using an inkbird wifi to control...

After consulting Dr Google i understand: 1. If too hot the yeast will freak out and I’ll risk a banana/solvent flavours 2. If too cold the yeast won’t ferment the sugars Is that correct? What about during fermentation? Can’t seem to find anything explaining what could happen if temperature...