Fermentation Temperature variations

[Marius]

Hello, My Stout needs some help.

The temperature of the fermentation room is 24 ºC.

The fermentation bucket rest inside a water bath, every morning I put in the water one liter of ice so the temperature of the fermenter goes down to 20 ºC,

I go to work and 8 hours later the fermenter is again 23 ºC, so I put another liter of ice and goes back to 20 ºC, I go to play with my band and go back at night,

The fermenter is again 23 ºC an I repeat the ice bath once more.

So the temperature cycle of my beer is:

23 ºC --- 1 hour ---> 20 ºC --- 8 hours ---> 23 ºC ---- 1 hour ---> 20 ºC...

Do you think this is healthy for my beer?

Thanks and greetings from The Basque Country.

 

[david_42]

How are you measuring the temperature? If you are measuring the water bath, the fermenter is probably not changing as much. Cycling the temperature can be a real problem. 23C is too high for most yeasts and the temperature inside the fermenter is probably higher than the water bath.