Swamp Cooler Blonde Ale

[porter1974]

Yesterday, I brewed blonde ale for the first time. I had posted the recipe a few days ago. My last fermentation took place in my basement with an ambient temperature of approximately 70. The beer was going berserk after 12 hours. This time, I used a swamp cooler and it has worked great. The ambient temperature in my basement was 73 this AM but the thermometer on the carboy reads 62. Fermentation is defiantly a bit slower. At 12 hours there is no krausen yet but there is fermentation activity.

 

[Pappers_]

You're likely going to notice a huge (and positive) difference in your beers, between fermenting at 70 and 62F. Let us know how it turns out!

 

[porter1974]

The fermentation has been different from my last batch of beer. There are other variables to consider but I think the reduced temperature has played a role. The fermentation started more gradually and has now been pretty aggressive since about Sunday night. That was 24 hours in. It’s been going for about 80 hours now.

 

[porter1974]

You're likely going to notice a huge (and positive) difference in your beers, between fermenting at 70 and 62F. Let us know how it turns out!

A week later and my blonde ale is gently fermenting at 62. The major fermentation is over. Do you think there is any use in letting the temp increase now?

 

[Pappers_]

You can but most ale yeasts will plug along just fine at 62F. It might be interesting to let it go at that just to see how it compares to your other beers. But raising the temp will encourage it to attenuate as much as possible.

 

[AkTom]

I usually set my fermentation chamber to 62 and just leave it for 2 weeks. I've never had any issues with it.
Looks good to me.
Cheers

 

[Will_the-new-brewer]

Not to hijack this thread, but question on fermentation temperature--(btw, new to home brewing--still waiting on kit).

The recipe (extract) that I am getting with my kit says its recommended fermentation temp is 68F. I built a Son of Fermentation Chiller--should set the thermostat to 68F or lower? Thermostat is mounted at the top, inside the chamber, next to fan sucking out the hot air.

Thanks!

 

[brew703]

You will want to set it lower. If it's an ale yeast, you can probably set your temp at 62. . Once fermentation starts your wort can increase in temp, sometimes 5-8 degrees. I haven't personally noticed that big of a temp swing.
For me, I usually set my fermentation chamber temp to the lower end of the yeast temp range and monitor. I will keep it at 62 for first three-four days of fermentation then increase a couple degrees per day until 68 or 70 to finish.

 

[RM-MN]

Not to hijack this thread, but question on fermentation temperature--(btw, new to home brewing--still waiting on kit).

The recipe (extract) that I am getting with my kit says its recommended fermentation temp is 68F. I built a Son of Fermentation Chiller--should set the thermostat to 68F or lower? Thermostat is mounted at the top, inside the chamber, next to fan sucking out the hot air.

Thanks!

I'd set the chamber temperature lower, probably 62 to 64 as you are measuring the air temp, not the beer temp if your description of the fermentation chamber is correct. Better yet is to fasten the themostat to the side of the fermenter and insulate it from the air of the chamber as it really is the temperature of the beer you want to control and the yeast activity wants to raise that temp.

Your fan should not be sucking out anything, just blowing the inside of the chamber air over the ice to rechill it. If you are exhausting hot air, you are also sucking in warm air that surrounds the chamber which will only melt the ice faster.

 

[Will_the-new-brewer]

RM-MN,

I used the term, "sucking" as a relative term to describe the airflow of the chiller. It is air tight (really close to it) when it operation. The fan does blow over the ice, but that also means it gets the air from the "hot" (fermentation) side.

See attached image.