Kegerator internal temp vs beer serving temp

[IloveWorts]

Hello all, kind of confused here. So I have a nice keezer set up that allows me to put in 3 five gallon kegs (sanke) and I have a temperature control device that I have set to 35 degreesF. When I took a measurement from a beer I poured I get a reading of 48 degrees F.

I have my sensor inside of a beer bottle full of vodka in the bottom of the keezer. I'm not sure why the keezer internal temp and the temp of the beer are so far apart..? Is there something I'm missing?

 

[deepbluegroove]

Its much easier to cool down the beer bottle down to the 35F. Better to strap the temperature probe to the side of the keg full of beer; and put insulated foam or something on the exposed side (so it doesn't read ambient temp of the kegerator)

 

[Steveg229]

Have you calibrated either of the probes/thermometers?

 

[IloveWorts]

Have you calibrated either of the probes/thermometers?

no, this is something I didnt think of, I now have it sitting at a higher location in my keezer and its a few degrees lower which did help keep my beer at 35

 

[betarhoalphadelta]

A keezer generally doesn't have any air movement, and depending on the design of the collar (and insulation), the temperature at the top (where your beer lines are) can be well above the temperature at the bottom. It's effectively the same problem that a lot of people have when they have a serving tower on top of their kegerator--the tower is a lot warmer than the inside of the kegerator.

This can also cause foaming issues. As the beer warms up in the lines, it can't hold as much CO2 in suspension, and you get CO2 bubbles in the beer line that make those pours foamy.

Easiest way to fix this is to put a computer fan in the keezer that circulates the air inside and will help keep temps consistent throughout.

Also agree with others that you should have as much thermal mass for the temp probe as possible. A beer bottle with vodka isn't much. A 1 gallon milk jug full of water is probably much better.

 

[JONNYROTTEN]

I just leave mine hangin in the air?? A fan kicks on when the compressor kicks in. Maybe that helps. Ice cold beer so it works. I figure the beer temp will be the air temp so I don't see the reason for sticking the probe in the water.

 

[IloveWorts]

A keezer generally doesn't have any air movement, and depending on the design of the collar (and insulation), the temperature at the top (where your beer lines are) can be well above the temperature at the bottom. It's effectively the same problem that a lot of people have when they have a serving tower on top of their kegerator--the tower is a lot warmer than the inside of the kegerator.

This can also cause foaming issues. As the beer warms up in the lines, it can't hold as much CO2 in suspension, and you get CO2 bubbles in the beer line that make those pours foamy.

Easiest way to fix this is to put a computer fan in the keezer that circulates the air inside and will help keep temps consistent throughout.

Also agree with others that you should have as much thermal mass for the temp probe as possible. A beer bottle with vodka isn't much. A 1 gallon milk jug full of water is probably much better.

Very good stuff. Makes perfect sense, thanks bro. Going to get a bigger jug and add in a fan I have

 

[RM-MN]

I just leave mine hangin in the air?? A fan kicks on when the compressor kicks in. Maybe that helps. Ice cold beer so it works. I figure the beer temp will be the air temp so I don't see the reason for sticking the probe in the water.

I'm sorry to hear that you have ice cold beer. Many styles will benefit from much warmer temperatures as it allows the aroma to be released. Try a good stout at 45 to 48 degrees. Try an IPA at 40 to 45 degrees.