New fermentation chamber

[TheWoods]

Hi guys, I just got my upright freezer with stc-1000 controller. I got it wired and everything is working. I used to do fermentation at room temps in a plastic bucket 15gallon (no airlock but lid not fixed) for 1 week and rack to 2 5 gallon glass carboy with airlock for 2 weeks.

By reading on this forum I found that I should leave on yeast cake longer and fermentation temperature controlled. So a lot new things for me!!

I will drill my bucket lid to put an airlock and leave it in there long enough. I want to cold crash also.

Can anybody tell me what is the perfect setup for the stc and how long for cold crashing. I assume I will tape my probe on the side of the bucket with insulation on probe.

Any thought?

Thanks

 

[TheWoods]

I would like to know the temp for cold crashing also

 

[rodwha]

By perfect setup do you mean perfect fermentation temperature?

I've never cold crashed so I'm not certain how long you'd want to do it for. I wouldn't think it would take too long though (maybe 3 days?).

I'd guess that refrigeration temperatures would do you well, but I'm not sure as I've never cared to do it.

You would want to insulate the probe and attach it to your bucket.

I also don't secondary unless I'm adding fruit puree or bulk aging.

In my opinion I'd leave it on the yeast cake for 2 weeks, though, since I do not secondary, mine sits 3-4 weeks usually.

 

[j1n]

Depending on the yeast, the beer should be ready within 10-14 days, at that point just cold crash then keg or bottle. For me 10 days is usually long enough for beers that aren't dry hopped. i will go 14 days for ones that are dry hopped.

I cold crash at 32 degrees. i cold crash for about 2 days.

Fermentation temps depend on the yeast strain being used.

 

[BrewTech117]

I have a STC-1000 as well - and yes with the probe i tape it to the jug and use paper towels to insulate it on the open air side (not against the jug) but im not sure of your main question. What do you mean by " Perfect set up for the STC"

ALSO - Did you make a Heater element to put in the fridge on the hot side of your control box? This is what i have done so the heat lamp clicks on when the fridge gets too cold and the fridge kicks on when it gets too hot (toggles on and off between fridge and lamp in a paint bucket)

 

[j1n]

You don't need a heating element in there if the ambient temp is higher than the temp you set the beer to. Mines in the garage and right now its in the 70s or 80s depending on the day. i don't have my little heater in there until it gets cold. when i did have it in there it kept kicking on the heater then kicking on the freezer over and over. less fluctuation if you just let it rise slowly and let the freezer push the temp back down.

 

[rodwha]

Mine is indoors, and so I'm not concerned about the temp falling below the set point by more than a degree. I didn't hook the heat up at all, and didn't follow the typical build, but wired mine direct (STC-1000).

 

[AkTom]

I have a giant rubberband I use instead of tape to hold the temp probe to the carboy. A bungee cord would well also. I love me stc1000.

 

[broadbill]

Hi guys, I just got my upright freezer with stc-1000 controller. I got it wired and everything is working. I used to do fermentation at room temps in a plastic bucket 15gallon (no airlock but lid not fixed) for 1 week and rack to 2 5 gallon glass carboy with airlock for 2 weeks.

By reading on this forum I found that I should leave on yeast cake longer and fermentation temperature controlled. So a lot new things for me!!

I will drill my bucket lid to put an airlock and leave it in there long enough. I want to cold crash also.

Can anybody tell me what is the perfect setup for the stc and how long for cold crashing. I assume I will tape my probe on the side of the bucket with insulation on probe.

Any thought?

Thanks

The real advantage of a fermentation chamber is you control fermentation at a temp that allows for optimal yeast health, which prevents off-flavors and fermentation by-products. There is no need to let the beer sit and age, so you can package it sooner, rather than later.

Most beers should done fermenting on day 7-10 days, after which you can cold crash for 2 days, then package. 12 days grain to glass (assuming force carb).

 

[TheWoods]

I have a STC-1000 as well - and yes with the probe i tape it to the jug and use paper towels to insulate it on the open air side (not against the jug) but im not sure of your main question. What do you mean by " Perfect set up for the STC"

ALSO - Did you make a Heater element to put in the fridge on the hot side of your control box? This is what i have done so the heat lamp clicks on when the fridge gets too cold and the fridge kicks on when it gets too hot (toggles on and off between fridge and lamp in a paint bucket)

Thanks for all the answer I assume a can cold crash 2-3 days at 32F after a 10-14 days in primary and maybe 5 days dry hop. I will set the temp by the yeast instruction.

By perfect setup I was talking about the temperature differential and compressor delay. For sure I will tape my probe on the carboy and then insulate with a foam type camping mat with a strap to hold it. For the heat element does the heat lamp is the best or a little air flowing heater could do the trick since I already have this on hand?

Thanks




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[j1n]

I have mine to kick on when it when it is +.5 of a degree over the set temp. it will bring the temp down to about -.5 and turn off the compressor.

As for the yeast, they give you a wide range but somewhere in there is the optimal temp. Like Notty yeast its best at the low end of the range and horrible at the top of the range. WLP090 which is my go to ale yeast i ferment at 66F. Most ale yeast are best around low to mid 60s.

I highly suggest using wlp090 as your ale yeast for most styles. i will probably never use US-05, wlp001, and wyeast 1056 again since switching to 090.

 

[TheWoods]

J1n thanks for your answer. I used a lot us-05 and wyeast 1056 since I made APA, IPA, DIPA and black IPA as my last 4 batch. With fermentation at 21-23 Celsius I found off flavor on all 4 batch and all the same little taste that I dislike. That make me buy my freezer and stc-1000. Just want to make my upgrade in the good way. I will try for sure the 090!!

Cheers


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