Hophazard
Well-Known Member
Hey all! Been reading the site for a while and I finally have a question that I couldn't find an answer for. I'm pretty new to brewing, having brewed two extract batches of pale ales so far (nothing bottled yet), but have to say this is definitely something I see myself doing pretty regularly.
I've read a lot of threads about the temperature for fermenting, but didn't see anything about people testing the temp inside the fermenter. Obviously I know that regularly opening the lid is discouraged and can lead to potential contamination, but it appears that the temp in the primary is a lot higher than the ambient temp while fermentation is happening (e.g. when it's 70F where the beer is sitting, the temp strip on my primary will say 72-74F). As an FYI, the temp strip and my other thermometer give identical temp readings when the primary is empty.
I just want to make sure that I'm not letting the beer inside the primary get to the higher end of the temp spectrum since apparently it will lead to fruity flavors in the final product.
Thanks for any help. Looking forward to hearing from everyone!
I've read a lot of threads about the temperature for fermenting, but didn't see anything about people testing the temp inside the fermenter. Obviously I know that regularly opening the lid is discouraged and can lead to potential contamination, but it appears that the temp in the primary is a lot higher than the ambient temp while fermentation is happening (e.g. when it's 70F where the beer is sitting, the temp strip on my primary will say 72-74F). As an FYI, the temp strip and my other thermometer give identical temp readings when the primary is empty.
I just want to make sure that I'm not letting the beer inside the primary get to the higher end of the temp spectrum since apparently it will lead to fruity flavors in the final product.
Thanks for any help. Looking forward to hearing from everyone!