Hi everyone. I just became a member so I thought it was time to post. Love the site and all of the great info on it.
I do have one question. I am curious on how you guys control fermentation temps for ales. I have read that if you keep your fermentation at room temp it can be up to 10 degrees higher inside the fermentor. So if I where fermenting at 68 air temp it could be as high 78 inside the fermentor and then drop bach to 68 after primary was finished? Is that temp swing going to cause off flavors even though the yeast are creating it?
I only ask this because I herd recently that temp control is almost as important as sanitation. Any insight or techniques would be appreciated.
Thanks, Jeff.
I do have one question. I am curious on how you guys control fermentation temps for ales. I have read that if you keep your fermentation at room temp it can be up to 10 degrees higher inside the fermentor. So if I where fermenting at 68 air temp it could be as high 78 inside the fermentor and then drop bach to 68 after primary was finished? Is that temp swing going to cause off flavors even though the yeast are creating it?
I only ask this because I herd recently that temp control is almost as important as sanitation. Any insight or techniques would be appreciated.
Thanks, Jeff.