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I think, personnaly, that nothing can beat, a submersible thermometer, straight in the middle of the wort... 4$ on ebay, usually used for aquarium.

Nice, Thanks for the answer, I just bought from ebay a little submersible digital thermometer and will drill a small hole in the lid of my (only) fermenter (not using a second one). sanitize the tip and cable and let it drip during fermentation. This way, I will have a perfect control on...

Voilà une réponse super intelligente! Thanks for this bright answer! :D :mug:

55f is ambient temp at night and during the day it goes un to 62F

Temp is dropping to 55F at night but activity seems to continue. Should it be a good thing to move the fermenter in another room? Could this give bad flavours if too cold?

Pretty hard to take a decision with all you experiences stated below... I'll go for 18C. I'm so picky on flavours. I've been working in wine selling for 13 years and since I'm never perfectly happy with any taste. Sad thing.

I just want to boost the temp few hours to start the process and keep it cool during the process to avoid some taste I dislike when fermenting at a too high temperature. I know it's not a lager yeast but you can use ale yeast between 12C and 27C...Fermentation by ale yeasts at these relatively...

Thanks, I went up by only few degrees, It's now at 63F in the room, and within 29 hours, I just start to see little starting activity. As soon as it's well established, I'll drop to 59F for 14 days.

I know, thanks. Even for the name ;-) miswritten I'll raise temp to 64 and let it stand ;-) thanks all

Thanks for the answers Could this be possible that the fermentation would start later than 18 hours after. There is still no sing of activity. the temp was at 58F, I let it go up to 62F this morning. Strange that there is no activity at all, yet...

Hi, I'm trying saflager us 05. My ferm temp is 15C would this be ok? Thanks, MA

Ho Guys, You all told me a little earlier that Now, the new way to make beer is using only one fermenter. So I poored my FestaBrew Bock kit, a bag of golden candy syrup and the Saflager S-23 yeast in the 6.5Gal plastic container w/ lid not clipped on the top. It's standing at 17.5C. I'm...

Thanks! I moved the bottles, I'll tell you the results, when I'll be back in two weeks :) "moved to 20C"

On Saturday I go to Brussels for two weeks for work (and beer) and will tell you what happened after two weeks :P In the mean time, I'll start a new batch to be ready to botte when I'll be back home :)

Waited 8 days, room temp in the basement around 17C Swing top bottles 7 bottles checked so far bulk priming the beer fermented for 3 weeks and the gravity was stable for 3 days at 1010 OG:1050 FG:1010 no sound when opening I truly added the sugar and remember having wash the pan it which...

Hi, My beer is not refermenting in the bottles... I added 6g/L dextrose before bottle... What happened... Have you ever seen that? thanks, MA

Ok, Today the gravity is at 1010 Lets's see in 24-36hrs.

Great, it's why some of my last beers were never ending bubbling after opening the bottel... I use hacker pschorr swing top bottles. so maybe the can tolerate more pressure than regular capped bottles. I'll get back to you with Gravity results thanks, MA

My beer is a festabrew weat which I added t-58 yeast and 16oz golden candy syrup. Initial density was 1050 after 12 days in fermenter, still looks cloudy but a lot less activity, no more bubbles in the airlock. Nice yeast cake at the bottom. Fermentation temp was 17.5C Time to bottle?

Nice, thanks. Strangely, the beer still cloudy and caramel milky color... Hop it will turn clearer in 2 weeks :) Thanks All