Cevan65
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- Joined
- Oct 26, 2017
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I’ve brewed almost 30 batches of all-grain BIAB so far, mostly IPAs. My current temp control is a heater wrap on a controller. Other than the basement temps, nothing to really cool it. I’m almost out of my last keg in the keezer and was going to brew the next batch in there where I can really control the temps much more precisely. But what am I shooting for in terms of temps? I read a lot about how important fermentation temp control is, but not a lot on what temps.
I’ve been using London Ale 1318 recently, which likes 64-74 degree temps. I typically pitch at ~68 degrees and have had it go up over 75 during high krausen. I use the heater to keep it at or above 69 once it comes back down. If you have full temp control, what would you set it at?
US-05 has a range of 59-75. How would you control the temp for this yeast?
Thanks!
I’ve been using London Ale 1318 recently, which likes 64-74 degree temps. I typically pitch at ~68 degrees and have had it go up over 75 during high krausen. I use the heater to keep it at or above 69 once it comes back down. If you have full temp control, what would you set it at?
US-05 has a range of 59-75. How would you control the temp for this yeast?
Thanks!