fermentation temp control worries

[JLivermore]

I tried not worrying and having a (unfortunately storebought) brew but I cannot seem to keep the water temp down.

This is possibly an exceptionally ghetto swamp cooler; it's a plastic storage bin, water comes up to about the level of the beer, there is about 1 inch space on 2 of the sides, 3-4 inches of space on the other two sides (rectangular bin; I can post a pic if it helps).

Also I just don't buy drinks so I didn't have any bottles and was kind of covering. I filled medium size (quart?) zip loc bags w/ water & froze them.

This will bring it down from 72 to around 65, but it's back up within a couple/few hours. (My place is always pretty warm; 4th/top floor and the AC runs pretty good to keep it at 75.) I'm churning out 3 bags morning, as soon as I get home from work, and again before bed; I'm going to up it 4 and that's as many as I can keep up with (or fit in really).

Are water bottles for some reason more effective than my ziploc bags? Should I go get some of those blue cooler packs?

Also I have never seen it bubble and I started fermentation over 24 hours ago. It is either really slow, or just not doing anything (yet?)

Any advice appreciated, for now or next time; I really enjoyed this first attempt and this forum and its kind users have been a huge help.

Hope I get some good beer out of it!

 

[krispy3d]

What yeast are you using, and do you know what its optimal fermentation temperature is? This really matters for both the potential sluggishness of the yeast. Also, did you use a yeast starter? If not, lag time may be even longer than you're noticing. I essentially use the same exact method, and the temperature vacillates between 65 and 70 degrees, but that's well within the range for the yeast I'm using, and I think the temperature actually inside the fermentor is probably even more stable than that, so it's no big deal.

 

[JLivermore]

I meant to include this is a red ale

I bought a kit from Brewer's Best. It doesn't say what kind of yeast it is on the instructions; I threw the actual empty packet out already.

(There was no yeast starter unless they had it mixed in somehow or something.)

Instructions say fermentation 64-72 degrees.

I read elsewhere on this forum the water should be 60-65 to have the inside be 68.

I guess I am not too worried at 72, but I also read it gets hotter as the fermentation gets going, so I'm concerned about my inability to keep it lower -- if it gets hotter I don't know what I'm going to do; also I know my place gets hotter while I'm gone during the day.

 

[ThePonchoKid]

you're probably fine. being a noob myself the only input i can give is to age it for 6-8 weeks. too mellow out any off flavors from the warmer temps. my beer buddy does room temp all the time. his beer is alright. could use a little more aging, but he's an alchy LOL, err i mean homebrew lover


i got a freezer and a johnson controller for $80. set at 64F it kicks in maybe once an hour, and i only use it for two weeks per month. keep your eyes peeled for a deal if you have the space. the electricity on this is cheap

 

[JLivermore]

I just read the sticky about fermentation taking longer and no visible bubbles not being a problem, feeling better about that.

As for fermenting for 6-8 weeks, I have read here also letting it go longer can help cover errors.

Instructions talk about 4-6 days for bubbling to stop; no bubbles for 48 hours - done.

I was planning on waiting for bubbles to stop (however long that takes), the kegging.

 

[ThePonchoKid]

as a general rule i don't touch my brew any earlier than two weeks. and then i cold crash for a week (which is a bit much probably). if i were more patient i'd go 2.5 weeks and 2-3 day cold crash