Fermentation Temperature Question

[Wingfan13]

I did a search and didn't get the answer I was looking for. I just got done with my very first batch of beer. It went well. The beer is in the bottles and the directions say the beer will be best in 5 weeks. I am not sure I can wait that long but I will try.

So, I have been looking for another recipe to brew while I wait. Some of the recipes I have been looking at have fermentation temps in the mid 60's. I live in an apartment so there is really no way to get the temp down that low. Live in Texas so the air would be running all day every day to keep it anywhere near there. Also, my wife would probably move out if it were that cold in the place. I wouldn't mind.

Sooo...is there any method to keep the temp down without using AC ? Fridge is not an option. It isn't big enough.

Thanks for the help.

Also, if anyone has a good IPA recipe for me I would appreciate it.

 

[spareparts]

Try a search for the "swamp cooler" method. There's also the "son of a fermentation chamber" you can read about and look in to building.

Personally I got tired of dealing with it so bought a chest freezer and a temperature regulator.

 

[scrambledegg81]

Best option for keeping fermenters cool on a budget is putting your primary in a tub of cold water with a shirt draped over it and a fan blowing on it. At least, as far as I've read...

As for IPA recipes, give my first IIPA a gander here.

 

[Germelli1]

Searcg "Swamp Coller" either on the site or the galleries

 

[the_mox]

I would do a search for swamp coolers

 

[iparks81]

fermenter in a rubbermaid tub with a towel wraped around it...with a fan blowing over it..normally brings my beer down to 66-68 in a house thats kept at 76

it also depends how seriouse you want to get, you could find an old fridge (craigslist) and buy a Temperature contorller (LHBS should carry them) that will keep the fridge in the mid 60's

OR build a Fermentation chamber (theres a thread on a couple chambers on this site) you can keep them cool with a computer fan and frozen bottles of water

many ways to skin this cat

As for an IPA recipe...theres quite a few great ones in the recipe section of this site!

 

[Slider46]

Swamp cooler or fermentation chiller. I prefer the latter because it looks nicer IMO (mine is in my office) less hassle and works just as well.

 

[Wingfan13]

Thanks everyone. I think I am going to see if I can find a mini fridge. Seems like it would be easiest.

 

[CaptainCoconut]

Easier than a bucket and a T-shirt?

 

[Wingfan13]

Easier than a bucket and a T-shirt?

Maybe not but it seems like it would be easier to control the temp and see what temp it is at.

I do have the bucket. So from what I have seen you place the fermenter in the bucket, fill it with water, wrap a shirt around the fermenter have a fan blowing on it and add ice to the water ? What is the best way to see the temp of the beer then ?

 

[Slider46]

Maybe not but it seems like it would be easier to control the temp and see what temp it is at.

I do have the bucket. So from what I have seen you place the fermenter in the bucket, fill it with water, wrap a shirt around the fermenter have a fan blowing on it and add ice to the water ? What is the best way to see the temp of the beer then ?

http://www.brewmasterswarehouse.com/product/0101701/fermometer

 

[CaptainCoconut]

Well, I only need to bring my temp down about 5-10 degrees, so I only have about an inch or two of water in there, plenty for the shirt to wick it up and stay wet. I don't even use ice.

I use a Fermometer (the kind you stick on the side of the carboy), but you need to put clear packing tape over it to waterproof it, or the wet shirt will ruin it.

Also, you don't really need to "wrap" the shirt around it, just slip it over like it was wearing it.

 

[drycreek]

I've brewed about 7 batches now, and I've always just fermented at room temperature. The first couple batches tasted a little strange, which at the time I attributed to the water, and that prompted me to switch to bottled water. This was around Aug-Oct of last year, so it's possible the off flavors were actually due to esters as a result of too high of a fermentation temperature. I live in Texas and it gets hot, so I was definitely on the high end of the scale at that time.

My brews after that tasted much better, which again I credited to the switch to bottled water. And maybe that was part of the equation, I don't really know. But it's also possible that these brews were better because I did them in the cooler months, and therefore the house was at a cooler 60-70F throughout fermentation.

Last week I did an APA and it has also been fermenting at room temp. The yeast was Wyeast American Ale 1056, which has a recommended temp range of 60-72F. I've tried to keep the house a little cooler because of this, but it's probably been in the 74-76 range, which is still a little hig. Should I be concerned?

I've been reading up on fermentation temps and I want to put a little more focus on controlling this for future brews. Today I did an IPA, using White Labs California Ale V yeast, which is recommended to ferment at 66-70F. The best method I have at the moment is to put the primary fermenter in a spare bathtub full of water, and add ice as much as possible. I'm still lucky to have the temp in the low 70s though.

It's my understanding that temperature is most important during the primary fermentation stage, for the first 4-6 days or so. Is this correct? Can I quit worrying about temp and go back to the room temp ~76-78 range after this stage is complete?

 

[salbast]

Also, my wife would probably move out if it were that cold in the place. I wouldn't mind.

You wouldn't mind your wife moving out or if it were that cold?

 

[Wingfan13]

You wouldn't mind your wife moving out or if it were that cold?

Both....there would be more room to brew.