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[BrewinBromanite]

What the floc.

Are the temp strips less accurate on buckets than they are on glass or what?

Checked the gravity on my smoked porter... sitting at 1.020 at the moment, big estery floccing face bomb.

I'm going to attribute it to the greeness at this point... but it almost tastes like it was fermented too hot. This beer is completely different from my DIPA, different yeast, different bucket, same ferment temp of 64-66°.

They both have/had this bull**** flavor/aroma. Wtf... I haven't changed anything except for switching from the carboys to the buckets. I'm pissed and hope it comes around, but I'm wondering if these temp strips are at all accurate on buckets or if I should assume the temp is much higher than the reading.

Fart.

I haven't used plastic buckets in a couple years, but when I did, I would put two strips on each bucket (not trusting just one I guess), and would check actual beer temp periodically with a trusted digital thermometer. Always within one degree of each other. What yeast did you use?

 

[finsfan]

What the floc.

Are the temp strips less accurate on buckets than they are on glass or what?

Checked the gravity on my smoked porter... sitting at 1.020 at the moment, big estery floccing face bomb.

I'm going to attribute it to the greeness at this point... but it almost tastes like it was fermented too hot. This beer is completely different from my DIPA, different yeast, different bucket, same ferment temp of 64-66°.

They both have/had this bull**** flavor/aroma. Wtf... I haven't changed anything except for switching from the carboys to the buckets. I'm pissed and hope it comes around, but I'm wondering if these temp strips are at all accurate on buckets or if I should assume the temp is much higher than the reading.

Fart.

Also, dont forget that the beer itself is about 5-6 degrees above the ambient temps around it due to the fermentation activity going on.

 

[Psylocide]

I haven't used plastic buckets in a couple years, but when I did, I would put two strips on each bucket (not trusting just one I guess), and would check actual beer temp periodically with a trusted digital thermometer. Always within one degree of each other. What yeast did you use?

Notty and S04

Also, dont forget that the beer itself is about 5-6 degrees above the ambient temps around it due to the fermentation activity going on.

Errr... I know this much.

I guess my issue is, I've generally always fermented in the mid-60° range. I've only ever used the temp strips for gauging ferment temp on my glass carboys.

Switch to buckets, boom... 2 estery as flocc batches back-to-back. The IIPA I owed to the ABV and me drinking it too soon, I'm starting to think this is not the case and that I fermented both of these ****ing beers too hot.

God. Damn. It.

 

[Rhetorik]

Performance review with my manager in 30 minutes. Hope it goes well. I'm not done my probationary period yet (180 working days)... almost there though, since it ends mid-March

 

[ChefRex]

Moor,View attachment ImageUploadedByHome Brew1454353097.023938.jpg

 

[BeerMeDuffMan]

Also, dont forget that the beer itself is about 5-6 degrees above the ambient temps around it due to the fermentation activity going on.

This. Yeast making babies = friction/chemical reaction = heat

 

[TobyG]

I think LoloMT7 has mostly backed out of HBT? Gabe pokes his head in from time to time, but I think he's busy with his job at the brewery these days.

Gabe is pretty inactive on the forums for a while now. Last I heard from him was last summer when he was hitting a 7venth Sun event in Asheville at the same time we were going to be there. We didn't manage to meet up though.

I think in the pro world, everyone has to put time in on the line.

Pretty much.

 

[Psylocide]

This. Yeast making babies = friction/chemical reaction = heat

God dammit, this isn't the beginner section, you fools.

Obviously the thickness or medium of the bucket has caused the strip to be off by more than a few degrees, which had never previously been an issue with the glass carboys.

 

[BeerMeDuffMan]

God dammit, this isn't the beginner section, you fools.

Obviously the thickness or medium of the bucket has caused the strip to be off by more than a few degrees, which had never previously been an issue with the glass carboys.

If you had a fast or vigorous fermentation that could of made a huge difference. I had an early quad that fermented so fast and hard that it was off by nearly 12 degrees versus surface temps at the core

 

[TheCADJockey]

God dammit, this isn't the beginner section, you fools..

You do know it gets warmer during initial fermentation because science right? So if the temp strip says 65 it could actually be anywhere in the 80-100 range science strictly because of the ambient science. You should try a swamp cooler because science, that's what I do and it keeps my science pretty damn steady at 65.

 

[Gavin C]

Friction is not in play to any significant or relevant extent.

CAD is right. It's science.

 

[BGBC]

God dammit, this isn't the beginner section, you fools.

Relying only on a temp strip? Could have fooled me.

 

[BrewinBromanite]

Notty and S04







Errr... I know this much.



I guess my issue is, I've generally always fermented in the mid-60° range. I've only ever used the temp strips for gauging ferment temp on my glass carboys.



Switch to buckets, boom... 2 estery as flocc batches back-to-back. The IIPA I owed to the ABV and me drinking it too soon, I'm starting to think this is not the case and that I fermented both of these ****ing beers too hot.



God. Damn. It.

I've used S04 twice, at 62 and at 64. Liked the 62 ferment better, actually, but both were very clean. Temp control was using the digital Johnson controls taped and insulated to the carboy (and strips as a secondary temp check). Maybe 66 and up territory is the culprit?

 

[Psylocide]

If you had a fast or vigorous fermentation that could of made a huge difference. I had an early quad that fermented so fast and hard that it was off by nearly 12 degrees versus surface temps at the core

Yeah... well it's anybody's guess at this point. I'll hope for the best I suppose, just frustrated... what a stupid way to screw up 2 batches.

Hope the porter isn't toast. The IIPA isn't so bad because I'll murder it with keg hops and I don't think many people would notice, but there's nothing I can do with the porter.

I've used S04 twice, at 62 and at 64. Liked the 62 ferment better, actually, but both were very clean. Temp control was using the digital Johnson controls taped and insulated to the carboy (and strips as a secondary temp check). Maybe 66 and up territory is the culprit?

Again, used this yeast a million times, have always had 66° be the max temp (according to the temp strip) and have never had an issue with excessive esters... not once.

The only variable here are the stupid buckets.

 

[BrewinBromanite]

Moor,View attachment 334574

What beer is that?

 

[BeerMeDuffMan]

Yeah... well it's anybody's guess at this point. I'll hope for the best I suppose, just frustrated... what a stupid way to screw up 2 batches.

Hope the porter isn't toast. The IIPA isn't so bad because I'll murder it with keg hops and I don't think many people would notice, but there's nothing I can do with the porter.

Throw in some bourbon soaked oak cubes and some nilla. Tell hunny bunny to chill.

 

[BGBC]

Hope the porter isn't toast. The IIPA isn't so bad because I'll murder it with keg hops and I don't think many people would notice, but there's nothing I can do with the porter.

Moar smoke!!

 

[1977Brewer]

Yeah... well it's anybody's guess at this point. I'll hope for the best I suppose, just frustrated... what a stupid way to screw up 2 batches.



Hope the porter isn't toast. The IIPA isn't so bad because I'll murder it with keg hops and I don't think many people would notice, but there's nothing I can do with the porter.

Maybe coffee in the Porter?

But you don't drink coffee. Full Throttle.

 

[DisturbdChemist]

I think LoloMT7 has mostly backed out of HBT? Gabe pokes his head in from time to time, but I think he's busy with his job at the brewery these days.

Where does Gabe work at? LoloMT7 called out the guy that stole and lied and that might be why he isnt around any more

 

[TheCADJockey]

CAD is right. It's science.

Thanks for the back up. I really do know what I'm doing, I just say stupid things for your entertainment.. because science.

 

[mcbaumannerb]

God dammit, this isn't the beginner section, you fools.

Obviously the thickness or medium of the bucket has caused the strip to be off by more than a few degrees, which had never previously been an issue with the glass carboys.

I typically stay at the lower end of a yeast's temp range to account for inaccuracy in those damned strips/uneven heat distribution during active fermentation.

One other thing to consider - did you ramp up the temp too much when you aerated?

 

[ChefRex]

What beer is that?

A mild that I'm not entirely happy with, on the bland side, never cleared.
It's beer.

 

[ThirstyPawsHB]

Clicking on the thread still brings me to the last post instead of last unread one. Severely limiting my involvement here. Too lazy to go back pages and find where I last left off. @yooper pls fix

Online speed reading courses may be available..

Actually, is that just you? Mine continues where I left off. Just too lazy to read forward.

 

[BGBC]

iPhone app always goes to last read for me, but the website only goes to last page or last post

 

[ThirstyPawsHB]

iPhone app always goes to last read for me, but the website only goes to last page or last post

Yaaa yes..true. On phone 99%. Wish they'd give us the ability to 'like' on the phone app. Also it freezes sometimes going to messages...my only complaints.

 

[iijakii]

iPhone app always goes to last read for me, but the website only goes to last page or last post

Intredasting.

 

[drainbamage]

Yaaa yes..true. On phone 99%. Wish they'd give us the ability to 'like' on the phone app. Also it freezes sometimes going to messages...my only complaints.

I've heard Tx say before that they have no control over a mobile like function, since they just "borrow" the Tapatalk platform.

 

[TobyG]

I typically stay at the lower end of a yeast's temp range to account for inaccuracy in those damned strips/uneven heat distribution during active fermentation.

One other thing to consider - did you ramp up the temp too much when you aerated?

I can't believe the sheer noobishness on display here. All the dubious questions asked, no one even bothered to ask the really important question.


What color is your mash tun? Everybody knows that a blue mashtun is the key to great beer. It sciences the **** out of your beer.

 

[ThirstyPawsHB]

I think in the pro world, everyone has to put time in on the line.

I'd take the janitorial job

 

[mcbaumannerb]

iPhone app always goes to last read for me, but the website only goes to last page or last post

Yeah, but in the upper left corner, right below the 'post reply' button there is a link that will take you to the 1st unread post.