fermentation range - where should I be?

[katy_bug]

1st real batch of homebrew brewed Saturday. We started with Midwest Hop Head Double IPA. It came with dried yeast - Safale US-05. The fermentation range is 58-75 degrees.

I also have a keezer with a temp regulator and probe that goes down inside the carboy. It is set on 70 degrees but after reading some here I am thinking I should bump it down. It has been fermenting for about 24 hours now at 70 degrees. What are your thoughts?

 

[Shaneoco1981]

bump it down to 62-64.

 

[Jayhem]

Is the keezer at 70 or is the beer at 70?

Due to the active chemical reactions, the temp of fermenting beer can get as high as 8 degrees ABOVE the air temp in the keezer!

I didn't realize this until my last couple batches and now I keep my fermentation chamber at 60F for the first 4-5 days and then gradually increase it to 65-67F for the last 2 weeks of primary fermentation. This keeps the actual beer at a steady 64-67F for the duration of my 21 day fermentations. The lower end of the yeast range will result in less off-flavors in the beer.

 

[katy_bug]

The beer as at 70. Our carboy has a thermowell that holds the temperature probe in the middle of the beer.

I just bumped it down to 64.

 

[Aschecte]

I use us-05 fairly regularly and I find at the lower end of the temps 65ish you will get kinda a apricoty peachy flavor to it. I found this out the hard way Yooper actually set me straight on the temps. for a really clean ferment go about 68 or so. higher than that you will get alot more different esters in the 70+ range. Depending on what flavors you want in your product any of the temp ranges can compliment the final beer.

 

[katy_bug]

Our temp regulator has a 2 degree threshold on the switch so I just bumped it to 66. That way it will stay between 66-68.

I actually like an apricot flavor in an IPA. We shall see . . .