Fermentation Temp. ?

[Chris_Dog]

I brewed the Bass Ale Clone Sunday. I have my temp controller set at 68°, The thermometer sticker on the side of the carboy is about 72-74°. (Which makes sense bread is always warm when it rises). My question is simple, should I set the temp. a few degrees cooler to compensate for the heat produced by fermenting? OR should I not really worry about it (the temps will come around).

Cheers!

 

[brewt00l]

What temp do you want to ferment at? ....that's your answer.

 

[cubbies]

It depends on how much of a hassle it is. If you have the means to drop it a few degrees relatively easy, then I would go ahead and do it...if it is going to be a big hassle, I probably wouldn't worry about it.

 

[grampska]

It also depends on what you're brewing. Ales are much more forgiving than Belgians if you're shooting for specific flavors to be brought out by the yeast.

 

[Chris_Dog]

Thank you... I thought I knew the answer but I though I would check.

 

[DeathBrewer]

you'll get a fruitier beer at higher temperatures with more esters and possibly banana flavors. depends on your yeast.

i prefer lower temps and would do everything i can to bring it down, but have had numerous beers where it just wasn't going to happen and they all turn out fine.

 

[david_42]

Is the controller for a fridge or a belt? If the former, dropping it a couple degrees (but not below the low end of the yeast's range) wouldn't hurt. If it is a belt changing the controller's set point won't make any difference until the ferment has slowed down.