GnarlyChick
Active Member
Just completed my first batch and checked the temperature and its about 72-73. I'm brewing a hefeweizen and was told to keep it between 64 and 72. Is 73 to high?? Will this ruin my brew?
Is one degree too high ok?
- Thread starter GnarlyChick
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Brewpastor
Beer, not rocket chemistry
RDWHAHB (relax, don't worry, have a home brew)
It will be fine. Actually, well done. One degree is pretty good.
It will be fine. Actually, well done. One degree is pretty good.
hoppymonkey
Well-Known Member
nah. It'll be fine. Next time try a swamp cooler. There plenty of info on here for them.
Actually, that one degree ruined your beer. Good news is I have a scientific method to rearrange the atoms of the beer to what they would have been at a slightly lower temp. I'd do this procedure for you entirely free, all you need to do is mail me your beer at your own cost. PM me if interested.
Rev.
Rev.
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Surly
Well-Known Member
Congratulations on two fronts.
1) You just controlled your temperature on your first beer.
2) You also have already learned the need to do so. I wish I had done so earlier than I did. You will be making very good beer.
1) You just controlled your temperature on your first beer.
2) You also have already learned the need to do so. I wish I had done so earlier than I did. You will be making very good beer.
Is the difference between the active fermenting wort and the ambient temp really that high? I thought it only bumped by a few degrees?
Is the difference between the active fermenting wort and the ambient temp really that high? I thought it only bumped by a few degrees?
If its a rip-roaring fermentation you could be 10* higher than ambient.
OP
OP
GnarlyChick
Active Member
Can I take the air-lock off within the first 24 hours to take the temperature? or will that screw it up?
Sure, you can do that. Just sanitize whatever thermometer or items you're using!
I recommend those "stick on" thermometers, as they seem to be accurate within a degree or two and don't require any more than a glance.
If fermentation gets too warm, you can easily and gradually lower the temperature just by sticking it in a cooler or bin with a water bath and a water bottle that was frozen (or two, or more if it's really hot outside!). The nice thing about a water bath is that it takes a long time for 5 gallons of beer and 5 gallons of water to change temperature, so it holds the temperature pretty well.
Nope throw it out it is the end of the world. RDWHAHB
For anyone that cares, I've got a pale ale fermenting in my fridge with a fridge thermometer reading 58 ambient and the temp strip on the bucket reads 70. I'm fine with that, but I don't think I'd be happy if my ambient was 70 since that means the beer would be warmer than 80*.
Mpavlik22
Well-Known Member
IffyG said:
Is the 58 ambient air or liquid? Also temperature is not 100% linear like that either. So if ambient is 70 that doesn't mean it's over 80. It may b in ur case, but not always.
58 is being measured by a 'food safety' thermometer that is usually in my fridge. I generally don't care what the ambient temp is in my fermentation fridge and was curious after this posted last week.
I'd be believe it's not a linear relationship, but I think it's close enough. That being said, I sure as hell wouldn't ferment at 70* ambient anymore. I did that for the first year I brewed and got some fruity ester production that I didn't enjoy.
I'd be believe it's not a linear relationship, but I think it's close enough. That being said, I sure as hell wouldn't ferment at 70* ambient anymore. I did that for the first year I brewed and got some fruity ester production that I didn't enjoy.
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