moonsovermyhammy
New Member
Hello all. New poster here, although I've read HBT for some time. I checked through the old topics and forum posts, but didnt see anything on point (likely because no one created a ridiculous problem like this...).
All of my prior all-grain batches have had off flavors that I (mainly) attribute to high fermentation temps, which typically is around 75-78degs.
So, to correct it, I filled up a large tupperware container with water, high enough to cover 95% of the carboy, and then add frozen water bottles to the tupperware to reduce and keep the temp of my ferm closet as close to 62 as I can. I'm using a glass 6.5 gal glass carboy with just under 5 gals of stout in it.
My problem is that I can't keep the temps steady at 62. Due to work and sleeping, the temps continually craw from 62 to 68, and then after adding frozen bottles, back to 62. daily. never higher than 68, but i don't know if the rolling ferm will adversely affect the taste. any suggestions or insight?
thanks.
All of my prior all-grain batches have had off flavors that I (mainly) attribute to high fermentation temps, which typically is around 75-78degs.
So, to correct it, I filled up a large tupperware container with water, high enough to cover 95% of the carboy, and then add frozen water bottles to the tupperware to reduce and keep the temp of my ferm closet as close to 62 as I can. I'm using a glass 6.5 gal glass carboy with just under 5 gals of stout in it.
My problem is that I can't keep the temps steady at 62. Due to work and sleeping, the temps continually craw from 62 to 68, and then after adding frozen bottles, back to 62. daily. never higher than 68, but i don't know if the rolling ferm will adversely affect the taste. any suggestions or insight?
thanks.