Extract Shakedown for 3-tier all grain system

[scootermsp]

I did a full boil extract brew today with Northern Brewer Dead Ringer IPA (w/ grains). I wanted to give the Dark Star burner and my new 3-tier a test run before using my LMT and HLT for an all grain brew. I like it and learned a little about how to tweak it. Added LME at 45 minutes. The recipe calls for OG of 1.064. I hit 1.065 (thrilled). at 1:30 PM, I pitched two packs of rehydrated Safale US-05. It's sitting in my 63F basement in a plastic tote (up off floor) with water in it and a hydroponic reservoir heater set to 69F. It was a free solution using items I already had on hand. I checked it at 6:30 and just 5 hours after pitching it's bubbling. Is this unusual to get fermentation this soon?

BOIL ADDITIONS & TIMES From the all grain recipe
0.75 oz. Centennial (60 min) (I did 0.60 oz)
1 oz. Centennial (20 min)
2 oz. Centennial (5 min)

 

[cjgenever]

Not at 69°. Us-05 usually takes 18-24 hrs for me. I pitch at 64° and drop it to 62 at first signs of activity. I'd get that wort cooled before that 05 takes off. If it's already going be gentle to avoid temp shock.

 

[cjgenever]

I keep my house at 60° in the winter. That is too warm an ambient for my tastes. At that ambient temp I've had 05 hit 75° when pitched at 68°! That strain likes to eat! Watch out fusal alcohols suck

 

[scootermsp]

Thanks, I'll unplug the heater for now

 

[cjgenever]

Your on the right track. The more water mass, the slower temperature changes well be. You can use that to your advantage to keep a steady ferment temperature. I use a heating pad with a Johnson control this time of year. I place it in a spare room with an air temp of 50°. In the summer I use a fridge with the control in my cool basement. Gives me perfect control and uses the pre existing conditions to my advantage to reduce energy costs.

 

[scootermsp]

Thank you for the help. I'm planning on getting a chest freezer with a controller for my basement to do what you're doing. I saw a Magic Chef 6.8 cu ft at HD today for $158. There is only 6" of water in the tote. It's also big enough to add a second carboy if I choose to brew another batch soon. I checked my basement thermometer again. It's closer to 60F down there now. That sounds like a decent ambient temp for this yeast.

 

[scootermsp]

CJ, I just re-read your posts. The heater is a submersible in the water. The air temp is 60F with no other heat in that unfinished area. At what air temp would you suggest turning the heater in the water back on?

 

[cjgenever]

That should be a good temp. Just let it do its thing and keep the temp consistent as you can. I raise the temp slowly as fermentation slows. If you are investing in temp control you should seriously consider a control. I got my Johnson on eBay for $29 shipped.

 

[scootermsp]

I used blue painters tape to tape my wireless BBQ probe to the side of the carboy today. Temp was 59F. Water temp was 56, air temp was 59, I thought that was a bit low. I ran the reservoir heater on a timer for 2 hours and the water and carboy came up to 62F, Accordingly fermentation has increased markedly. The heater is on a hydroponics timer. I have it set to run 30 minutes around 2AM and will check it at 6AM when I go out to load my outdoor wood boiler. The nice thing about the wireless BBQ thermometer is I have the receiver upstairs and can monitor it remotely from up here.

 

[cjgenever]

Yeah,59 is too low. Although the probe would require insulation behind it to get a proper reading. I try to ferment in the lower range of the yeast after some ruined batches. It takes longer for primary but it cleans up faster. It can strain the yeast a bit which is why I am careful to raise the temp slowly once the fusal threat is gone. I also heat from the bottom to create currents and warm any falling yeast (trying to keep it active as long as possible). Follow with a good ambient rest or cold crash.

Just my 2c. I am no expert and different yeast will react differently.