So i have an IPA in the fermenter (glass carboy) for about two days now and the extract recipe I am following requests the secondary fermentation with dry hops be between 50-55 degrees...... Any cheap ideas on keeping it cool? Appreciate everyone's help!
Fermentation temperature
- Thread starter rrosso
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Google "swamp cooler". You basically just put the fermenter in a tub of water then you can add frozen water bottles periodically to keep it at the right temp. Might take a lot of water bottles to keep it that cold though.
When are you planning on transferring and cooling it? I would let it ferment for at least 2 weeks at the regular temp, maybe 3. Once you cool it into the 50's it's going to make the yeast go dormant and drop out of solution, so when that happens it needs to be done fermenting and cleaning up after itself.
Also, you don't necessarily have to transfer it to a secondary to dry hop it. You could just throw the hops in the primary and cool that.
When are you planning on transferring and cooling it? I would let it ferment for at least 2 weeks at the regular temp, maybe 3. Once you cool it into the 50's it's going to make the yeast go dormant and drop out of solution, so when that happens it needs to be done fermenting and cleaning up after itself.
Also, you don't necessarily have to transfer it to a secondary to dry hop it. You could just throw the hops in the primary and cool that.
Thanks for the comment man. I am following a recipe that says one week fermentation then second week on secondary fermentation for 2 -4 weeks dry hopping ill check out our water bottle theory and are what i can do. It sounds relatively inexpensive. My main worry is what will happen if i say f' it and put it in a secondary at 68 while dry hopping. .... Will i get that crappy buttery taste?
What kind of yeast did you use? 68F is a pretty solid temperature for most ale yeasts, so I wouldn't expect a high amount of diacetyl (buttery popcorn). The drop to ~50F, as peterj noted, would be to drop the yeast out of suspension. As noted, it's not an absolutely necessary step as many homebrewers forego the secondary altogether.
As far as your fermentation schedules go, I have found it prudent to rely on gravity readings vice set time frames. This will ensure your yeast have completed their assigned duties and are ready for retirement.
In sum, I vote to dry hop at normal fermentation temp. That is how I do it.
Well the outside sticky thermometer says 68 but i think its more like 69 lol Im just worried that the recipe says keep in secondary at 55 for 2-4 weeks but i done have the equipment to run that. So i guess normal temp w/ dry hopping Will have to do. I just want it the $55.00 worth of ingredient to turn out acceptable 
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.I forget the yeast.....all i remember is English ale yeast and it said to just dump it in.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Perhaps WLP002? If so, the times that I have used it I found that it flocculated pretty quickly. I don't normally do a diacetyl rest, but that would involve raising the temp a bit to entice the yeast to clean up the diacetyl. If they are out of suspension that is not going to happen. My best advice at this time is:
1.) Go ahead and dry hop at your fermentation temp.
2.) Next time see if you can use the swamp cooler method to get fermentation temp in the range recommended for the strain you are using (you may be right on now depending on what you used).
3.) Keep good notes on the recipe, your technique and procedures, and the outcome. It will help you tons in the future when you want to make corrections.
4.) Let us know how it turned out
Perhaps WLP002? If so, the times that I have used it I found that it flocculated pretty quickly. I don't normally do a diacetyl rest, but that would involve raising the temp a bit to entice the yeast to clean up the diacetyl. If they are out of suspension that is not going to happen. My best advice at this time is:
1.) Go ahead and dry hop at your fermentation temp.
2.) Next time see if you can use the swamp cooler method to get fermentation temp in the range recommended for the strain you are using (you may be right on now depending on what you used).
3.) Keep good notes on the recipe, your technique and procedures, and the outcome. It will help you tons in the future when you want to make corrections.
4.) Let us know how it turned out
Thanks man! I appreciate the help. Ill try at.my normal temp with dry hips and.let you all know in about 5 weeks!
I would leave it in the primary for at least 2 weeks at 68 to give it time to ferment and clean up after itself. I agree that dropping it to the 50's is not necessary. I've never done it. Also, I only dry hop for 7-10 days at fermenting temperature. I would say 2 weeks is the maximum time you should dry hop at 68. The hops impart their flavor and aroma more quickly at 68 than at 50 so leaving it in there more than 2 weeks at 68 could give you a grassy, vegetal taste.
Diacetyl is produced in the first few days of fermentation when most of the conversion of wort to alcohol takes place. It is made worse by a few factors, one of which is too high of a fermenting temperature for the yeast strain. But after the majority of fermentation has occurred (first 3 to 5 days) raising the temperature of the beer a little can help the yeast be more active and clean up the byproducts they produced (including diacetyl) more effectively. This is a good article on diacetyl if you want to read it: http://byo.com/stories/article/indices/18-brewing-science/550-diacetyl-homebrew-science. Diacetyl rests aren't necessary for all beers or yeast strains though.
If I were you my fermenation schedule would be this:
-Primary at 65 to 68 for 2 weeks.
-Dry hop in primary at 65 to 68 for 1 week.
-Bottle.
Diacetyl is produced in the first few days of fermentation when most of the conversion of wort to alcohol takes place. It is made worse by a few factors, one of which is too high of a fermenting temperature for the yeast strain. But after the majority of fermentation has occurred (first 3 to 5 days) raising the temperature of the beer a little can help the yeast be more active and clean up the byproducts they produced (including diacetyl) more effectively. This is a good article on diacetyl if you want to read it: http://byo.com/stories/article/indices/18-brewing-science/550-diacetyl-homebrew-science. Diacetyl rests aren't necessary for all beers or yeast strains though.
If I were you my fermenation schedule would be this:
-Primary at 65 to 68 for 2 weeks.
-Dry hop in primary at 65 to 68 for 1 week.
-Bottle.
