Finally have a fridge just for fermenting, so I'm trying my first lager.
I have no data regarding my setup, e.g., when my set the temp controller to X, how cold does it really get inside, etc. I have an older temp controller, with a dial for the target temps and the fat probe.
After boil, I was able to chill my wort down to 70 deg in 45 minutes, but the cooling had slowed to a crawl so I put it in the fridge to finish the job (and prayed my sanitation practices had been spot-on so far).
The fridge cooled the wort to mid-50s in about three hours. It was warmer than where I wanted to pitch (I wanted to pitch at 48), but I grew paranoid about getting the yeast pitched.
Adding to complications, I hadn't aerated, which at that moment I immediately regret. My town had record-setting heat yesterday, and it was hot in my brew area. As I pulled the fermenter out to aerate, the glass carboy started to sweat and the temp began rising by the minute.
After aerating and pitching, when I put it back in the fridge the wort was back up to almost 70 degrees (at least the sticker thermometer on the side said so - internally I imagine that was not the case).
About five hours later, the fermenter was reading 48 degrees. I dialed back the temp controller until the fridge shut off.
But then over the next few hours I kept finding the fermenter cooler and cooler (into the mid-40s), so every hour when I went down to check it, I was dialing back the temp controller more and more.
And then I had to go to bed, which isn't good.
My concern is - the past 12 hours the wort has been around mid-40s. I've dialed back the TC yet again, and will resume hourly checks.
Can the yeast survive the super cold temps though?
I have no data regarding my setup, e.g., when my set the temp controller to X, how cold does it really get inside, etc. I have an older temp controller, with a dial for the target temps and the fat probe.
After boil, I was able to chill my wort down to 70 deg in 45 minutes, but the cooling had slowed to a crawl so I put it in the fridge to finish the job (and prayed my sanitation practices had been spot-on so far).
The fridge cooled the wort to mid-50s in about three hours. It was warmer than where I wanted to pitch (I wanted to pitch at 48), but I grew paranoid about getting the yeast pitched.
Adding to complications, I hadn't aerated, which at that moment I immediately regret. My town had record-setting heat yesterday, and it was hot in my brew area. As I pulled the fermenter out to aerate, the glass carboy started to sweat and the temp began rising by the minute.
After aerating and pitching, when I put it back in the fridge the wort was back up to almost 70 degrees (at least the sticker thermometer on the side said so - internally I imagine that was not the case).
About five hours later, the fermenter was reading 48 degrees. I dialed back the temp controller until the fridge shut off.
But then over the next few hours I kept finding the fermenter cooler and cooler (into the mid-40s), so every hour when I went down to check it, I was dialing back the temp controller more and more.
And then I had to go to bed, which isn't good.
My concern is - the past 12 hours the wort has been around mid-40s. I've dialed back the TC yet again, and will resume hourly checks.
Can the yeast survive the super cold temps though?