Fermentation Temperature control question

[J_mac]

Im pretty new, about 8 batches so far, and just started brewing all grain.
I have a old refridgerator I set up with a temp controller for fermenting in.

I have been reading on temps, and realizing the temp inside the bucket will be higher. I'm brewing a Dirty Blonde Ale tomorrow, using US-05 yeast. Im wanting to ferment at the lower end of the range, probably 60-62. Should I just set my controller at that temp, run it lower for the first several days, or run it lower throughout primary and secondary fermentation?

Suggestions?

 

[Rockn_M]

If your temperature controller has a temperature probe that you have access to, you can just tape it to the side of your fermenter if not then just set your temp 7-10 degrees below the end of the temperature range. I would keep the temp on the low end for the entire time you are fermenting. As for using a secondary you probably don’t need one unless you are dry hopping or need prolonged aging.

 

[Hammy71]

Yeah, if it has a temp probe, tape it to the fermenter. I usually do my ales with sa-05 around 65 degrees, but once fermentation starts to slow, it isn't a bad thing to let it come up a bit. I usually let mine come up to around 70. It helps the yeast finish up with no damage.

 

[MattyIce]

I tape a folded washcloth to the side of the bucket and then push the temp prob between the bucket and washcloth. Works well for me.

 

[RM-MN]

I use US-05 yeast and will put the fermenter in a 62 degree room. That temperature will keep the fermenting beer (OG under 6.0) at about 64. As you let the temperature go above the 62 degrees, the yeast activity will increase and the temperature will rise farther.

 

[Natdavis777]

I, too, start out low (60-62) and will ramp the temp at the end of fermentation. This helps ensure complete fermentation as well as allowing the yeast to clean up any byproducts. Before I taped the probe to the carboy, I kept ambient temp of the chamber around 59-60F for the first few days, as the fermometer on the carboy read a few degrees higher. FYI, I pitch @ 60-62F as well (unless its a lager, obviously)

 

[J_mac]

Thanks for the suggestions, I'll be brewing tomorrow.