Just started fermenting my first batch yesterday afternoon. I read to keep room temp between 60-80 degrees.( 65-75 is ideal)anything above 80 will affect the flavor. I have the room at 75 but the primary fermenter is 80 degrees..... Any need to worry? Should I lower the temp more?
Fermenting temperature?
- Thread starter Allab8
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Yes. You should lower the temp if at all possible. (unless it is one of a couple different belgian strains that like high temps).
Each yeast has a preferred temp range. For most ale yeasts, the is in the mid 60's.
Each yeast has a preferred temp range. For most ale yeasts, the is in the mid 60's.
Usually the rule is to stick to the temperature range of the yeast you are using. If your room is 75, then once fermentation begins and starts producing heat, the temp of the liquid will begin to rise well above 80. I suggest a cooler spot.
Once all them yeasts start partying it gets hot inside. I was trying to keep 58 degrees room temp so that the inside could stay around 68 -- like 10 degrees higher. Does this sound right? Then once the party stops, you don't have to worry about temp as much correct?
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Whattawort
Well-Known Member
Look up "swamp cooler". It's about the cheapest way we southerners can keep our precious beer cool and it works like a charm. If you used Notty in your current beer, make sure you have a mop and some good cleaner at the ready. That stuff is like a handgrenade in a bucket if it gets too hot!
zippybasher
Well-Known Member
A Cooler, Cold Water, and 4 frozen .5Liter water bottles -
- Exchange 2 frozen water bottles everyday. Keep 2 bottles in the freezer and 2 in the cooler. I can keep a steady 65º this way.
PS - I think the water bath keeps a steadier temp, than a cold room (Air). Also the "Heat" from fermentation should be minimized in a water bath.
- Exchange 2 frozen water bottles everyday. Keep 2 bottles in the freezer and 2 in the cooler. I can keep a steady 65º this way.
PS - I think the water bath keeps a steadier temp, than a cold room (Air). Also the "Heat" from fermentation should be minimized in a water bath.
Travestian
Well-Known Member
Wrap some towels around the carboy in that tub and keep them wet. As they evaporate it will help keep temps lower. Most yeast strains in the 80 degree range will start to produce off flavors and fusel alcohols. Not exactly what you might want in your beer.
Your better option is a garage fridge from craigslist and a temp controller. That would be ideal and doesn't cost too much to run.
Whattawort
Well-Known Member
Mine setup is a little bigger than yours but it's the same process. I usually do a water change once or twice a week. I actually had to take the fermenter out a couple of times on the last brew to rouse the yeast and warm it up.
No need.... (im in CENTEX myself)
Swamp cooler
Cheap freezer turned into a fermentation chamber
Mini fridge or a small AC unit cooling a smaller built up ferm chamber (from a box you build to a closet)
All can work to cool your fermentation buckets.
Who told you that a room temp of 65-75 is ideal????? (hint---it's not)
What yeast are you using?
Well it MIGHT be if he is using a Belgian Saison yeast (or like)
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=60
But other then that type of yeast... Yikes,, Hello fusel Alcohols
Been there dumped that 
