Tall_Yotie
Well-Known Member
Greetings all!
So, I have a brew that I am trying to keep at 75F. Unfortunately it has dropped to 69F/70F, and fermentation has come to a crawl (2 SG point drop in 24hr, need another 7 points to target FG, one bubble every 30 seconds last night). I want to get the temp back up, if anything so I can have a consistent recipe to brew.
I would normally move the carboy to a warm water bath, but I screwed up my back so doing a lot of lifting is out of the question. I was considering using a heating pad, set to low, to warm up the carboy. put a blanket between the carboy (plastic bucket) and the heating pad, and another blanket outside to contain the heat.
My concern is that the heating will be uneven, and that the warmth of the heating pad to the beer touching the sides will be too much and cause damage and off-flavors. Is this a real concern, or as long as it is a low heat setting and I shake around the carboy from time to time I should be fine?
Thanks for any thoughts! I hesitate to call it a stuck fermentation or to call it complete, only a 67% AA and I am expecting 75% at the end, so not looking to do any of that repitching attempts.
So, I have a brew that I am trying to keep at 75F. Unfortunately it has dropped to 69F/70F, and fermentation has come to a crawl (2 SG point drop in 24hr, need another 7 points to target FG, one bubble every 30 seconds last night). I want to get the temp back up, if anything so I can have a consistent recipe to brew.
I would normally move the carboy to a warm water bath, but I screwed up my back so doing a lot of lifting is out of the question. I was considering using a heating pad, set to low, to warm up the carboy. put a blanket between the carboy (plastic bucket) and the heating pad, and another blanket outside to contain the heat.
My concern is that the heating will be uneven, and that the warmth of the heating pad to the beer touching the sides will be too much and cause damage and off-flavors. Is this a real concern, or as long as it is a low heat setting and I shake around the carboy from time to time I should be fine?
Thanks for any thoughts! I hesitate to call it a stuck fermentation or to call it complete, only a 67% AA and I am expecting 75% at the end, so not looking to do any of that repitching attempts.