Ksosh
Well-Known Member
Hi All,
Just a couple quick (hopefully easy) questions:
1. I've got temperature strips on two plastic fermenters (@ the mid-level on the side of the bucket), and on my glass carboy. Does the temperature shown (74 degrees on all of them) indicate the ambient temperature of the room, or the temperature coming off the brew? The strips say 74 degrees, but it's more like 70-72 here in the apartment.
2. How do I know what temperature to keep the wort at during fermentation? The yeast I used gave a pretty big range (65 - 75 F). I get the concept of a swamp cooler, and have the parts to make it (i.e. T-shirts, container, frozen bottles), but is it really necessary for a non-lager wort if my apartment is consistently 70-72 degrees? At what temps do nasty tastes start occurring for Ale yeast (brewing 2 Scotch Ales, 1 Pale Ale).
Thanks!
Just a couple quick (hopefully easy) questions:
1. I've got temperature strips on two plastic fermenters (@ the mid-level on the side of the bucket), and on my glass carboy. Does the temperature shown (74 degrees on all of them) indicate the ambient temperature of the room, or the temperature coming off the brew? The strips say 74 degrees, but it's more like 70-72 here in the apartment.
2. How do I know what temperature to keep the wort at during fermentation? The yeast I used gave a pretty big range (65 - 75 F). I get the concept of a swamp cooler, and have the parts to make it (i.e. T-shirts, container, frozen bottles), but is it really necessary for a non-lager wort if my apartment is consistently 70-72 degrees? At what temps do nasty tastes start occurring for Ale yeast (brewing 2 Scotch Ales, 1 Pale Ale).
Thanks!