Here this out

[usmc-ferg]

Alright I have a porter sitting in a Tupperware container full of water. I frequently change out frozen water bottles to manage the temperature. If the water is 60 to 65 degrees does that mean inside my fermenter it's the same? I'm hoping that even if the temp is cooler on the outside the inside is still slightly warmer.

 

[0202]

You are correct.

The center of the fermenting vessel will be warmer than the water or outside of the container while it is fermenting. For a vigorous fermentation it can be significantly warmer.

 

[usmc-ferg]

You are correct.

The center of the fermenting vessel will be warmer than the water or outside of the container while it is fermenting. For a vigorous fermentation it can be significantly warmer.

Great! At first it was slow then for about a week my fermenter was bubbling like crazy. Now it no longer releases co2. I was nervous of the temp.

 

[frazier]

I put a temperature strip on the fermenter (Better Bottle), and regulate the water to reach a certain temperature on the strip. It's probably closer to the temp of the beer than measuring the water temp. In any case, it has served me well.

 

[usmc-ferg]

I put a temperature strip on the fermenter (Better Bottle), and regulate the water to reach a certain temperature on the strip. It's probably closer to the temp of the beer than measuring the water temp. In any case, it has served me well.

I have that on mine as well but I thought being submerged in the water it would read the temp of the water

 

[Erroneous]

Best way to measure wort temp is with a thermowell. There's an article about it in the newest byo magazine, though it doesn't give fermentor wall temp due diligence.

 

[RCCOLA]

I'm hoping that even if the temp is cooler on the outside the inside is still slightly warmer.

I've monitored mine over the years and the difference between my outside temp probe covered in foam insulation and the center top of the inside(dip checked thru the airlock hole) is within .5-1.5 degrees F during fermentation.

The beer is churning from the yeast activity and the heat is being distributed pretty evenly.

Most temp differences people report are probably due to an uninsulated/uncovered sticker on the side of a fermenter reading half room temp/half fermenter temp.

Sanitize a thermometer and stick it into the beer to verify your temp difference.

 

[usmc-ferg]

Sanitize a thermometer and stick it into the beer to verify your temp difference.

great but how do I do the without spooling my beer. It's in a plastic 5 gal jug

 

[RCCOLA]

great but how do I do the without spooling my beer. It's in a plastic 5 gal jug

I spray starsan on my airlock stopper, take it out and stick the thermo thru the airlock hole. Spray the airlock again before you plug it back in and no worries.

 

[kwingert]

If you've been fermenting for more than a week then you don't need to worry about temp. After the first 4 days or so, the yeast don't give of bad esters and fusal alcohols because of temperature. You probably should allow the beer to warm up a bit so the yeast stay active and clean up the beer.

 

[usmc-ferg]

If you've been fermenting for more than a week then you don't need to worry about temp. After the first 4 days or so, the yeast don't give of bad esters and fusal alcohols because of temperature. You probably should allow the beer to warm up a bit so the yeast stay active and clean up the beer.

Great advice. But will anyone one else agree to this method. Not saying you don't know what your talking about. I'm a beginner. But would like to know! Thanks

 

[Erroneous]

Indeed yeast don't make very many if any Esters after fermentation slows. Finishing at higher temps allow in absorption of dms and more.

 

[0202]

Sure, after the first 4 days or so, you can increase the temp to allow them to clean up quicker and stay active. You don't need to, but it can help.

 

[usmc-ferg]

Sure, after the first 4 days or so, you can increase the temp to allow them to clean up quicker and stay active. You don't need to, but it can help.

So what happens if I don't allow the temp to increase. Will it ferment differently? I do t plan on secondary. After main I will bottle. Does anyone have any input on my methods

 

[jonmohno]

I usually wait a week or the last week before i raise the temp if i do.I usually primary 3 weeks.You can just leave it at those lower temps till you bottle it though. I wouldnt be concerned to raise it unless you bottle it by a week or something.

 

[usmc-ferg]

I've been fermenting in primary for only 11 days. I plan on going about 3 weeks on this porter. It is an extract. Should I go ahead and bottle?

 

[0202]

So what happens if I don't allow the temp to increase. Will it ferment differently? I do t plan on secondary. After main I will bottle. Does anyone have any input on my methods

I don't think you need to increase the temp at all unless the yeast have gotten cold and gone dormant, you are having attenuation problems. I do my fermentation at a steady temp for what that's worth. I always thought of that as a special style consideration, or to address an issue with conditioning or attenuation. I'm sure someone can sing the praises of raising the temp, but most people don't have the temperature control to do that accurately anyway.

I've been fermenting in primary for only 11 days. I plan on going about 3 weeks on this porter. It is an extract. Should I go ahead and bottle?

You have to check the OG, then check again in about 3 days to ensure the gravity isn't dropping still. If it isn't stable, I wouldn't bottle.

 

[jonmohno]

I wait three weeks so i dont have to check finish gravity more.Never had a problem just bottleing it after 3 weeks with a single hydrometer reading.Im shure 2 wks is fine but i like mine to settle and maybe clear more.

 

[duboman]

I don't think you need to increase the temp at all unless the yeast have gotten cold and gone dormant, you are having attenuation problems. I do my fermentation at a steady temp for what that's worth. I always thought of that as a special style consideration, or to address an issue with conditioning or attenuation. I'm sure someone can sing the praises of raising the temp, but most people don't have the temperature control to do that accurately anyway.

You have to check the OG, then check again in about 3 days to ensure the gravity isn't dropping still. If it isn't stable, I wouldn't bottle.

It really depends on the yeast strain. If using a yeast the is rated as high for flocculation then allowing the temperature to rise as fermentation completes allows the yeast to remain active longer, otherwise, if fermenting at the lower end of the temperature range, the yeast may drop earlier and provide less attenuation than you wanted.

If using a traditional med to low flocculating strain then letting the temperature rise is not really providing anything beneficial IMO.

 

[kwingert]

So what happens if I don't allow the temp to increase. Will it ferment differently? I do t plan on secondary. After main I will bottle. Does anyone have any input on my methods

It should ferment the same. Raising the temp just helps the yeast clean up better and faster. And since your adding frozen bottles of water to keep the temp down, your going want to let it rise just so you don't have to mess with trying to keep the temp down.