flamingtop66
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- Nov 3, 2013
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Inquiry regarding temp control during fermentation: recommended equipment for keeping germ temp at top of range for ale yeasts. I am amazed at ingredients and equipment availability these days. Although I am technically a NooB, I began brewing in college 27 years ago. We worked with bare minimum ingredients, next to no choices in yeast, and room temp fermentation. I started up again about 15 years ago and I admit ingredients were easier to come by but not by much. Now it seems I can brew just about anything, which is very cool. I want to control my germ temp in order to get consistent results without any off flavors.
I am using primary and secondary fermentation. I am using a wort chiller to get temp break. But, I am fermenting at 68 (room temp) which I am sure is not always consistent. I bottled my first batch with new equipment (double IPA) this past week and can't wait to taste one. Had to go buy a case to make it through. Talk to me about how you are controlling fermentation temps in ales, if anybody has suggestions
I am using primary and secondary fermentation. I am using a wort chiller to get temp break. But, I am fermenting at 68 (room temp) which I am sure is not always consistent. I bottled my first batch with new equipment (double IPA) this past week and can't wait to taste one. Had to go buy a case to make it through. Talk to me about how you are controlling fermentation temps in ales, if anybody has suggestions