Temp of fermentation

[cstrom]

I just started brewing with a mr beer 2 gallon starter kit and reading how to brew. But i have a very simple but kinda dumb question? How do you test the temp of your fermentation without exposing it to oxygen and contamination? I apologize in advance if this is a dumb question but for some reason i cant get my mind to process the answer so to speak.

 

[JayDubWill]

They have these stick on thermometers you can buy, like you would see on the side of an aquarium. You can also just sanitize a thermometer and dip it in. As long as your not swirling the LBK, there's little to no chance of oxidizing the beer. Infection is a bigger concern.

 

[lumpher]

as jaydub suggested, the stick-on therm is probably the best idea. they're cheap (usually $2-3), and last a long time

 

[william_shakes_beer]

The real answer is put in an internal thermomter attached to a temperature controller. However, that's impracticle for the reasons you described. During initial ferementation the yeast will produce heat. The interior of the vessel wil be higher than the perimeter. As yeast tapers off the wort will cool down. Whe I first started brewing I dropped a sanitized and waterproof temp probe through the bung alongside the airlock and got consistently 3 degreesF higher internal temp than the stick on thermometer. Now I just set the temp controller in the middle of the yeast range with the temp probe insulated to the side of the plastic fermenter and let it swing up and down, still usually within the range of the yeast. My temp controller is set at the default 3 degreees swing to prevent short cycling of heating and cooling elements, so I call it good.

 

[mrgrimm101]

The real answer is put in an internal thermomter attached to a temperature controller. However, that's impracticle for the reasons you described. During initial ferementation the yeast will produce heat. The interior of the vessel wil be higher than the perimeter. As yeast tapers off the wort will cool down. Whe I first started brewing I dropped a sanitized and waterproof temp probe through the bung alongside the airlock and got consistently 3 degreesF higher internal temp than the stick on thermometer. Now I just set the temp controller in the middle of the yeast range with the temp probe insulated to the side of the plastic fermenter and let it swing up and down, still usually within the range of the yeast. My temp controller is set at the default 3 degreees swing to prevent short cycling of heating and cooling elements, so I call it good.

So your internal thermometer has a heating element that you can control? That's nifty. Does it actually adjust the temp of the fermenting beer? Is it localized in a small area, or the whole fermenter? Can you attach a photo or a link?

 

[cstrom]

Thanks for the info guys and id like to see that set up as well!

 

[aprichman]

The real answer is put in an internal thermomter attached to a temperature controller. However, that's impracticle for the reasons you described. During initial ferementation the yeast will produce heat. The interior of the vessel wil be higher than the perimeter. As yeast tapers off the wort will cool down. Whe I first started brewing I dropped a sanitized and waterproof temp probe through the bung alongside the airlock and got consistently 3 degreesF higher internal temp than the stick on thermometer. Now I just set the temp controller in the middle of the yeast range with the temp probe insulated to the side of the plastic fermenter and let it swing up and down, still usually within the range of the yeast. My temp controller is set at the default 3 degreees swing to prevent short cycling of heating and cooling elements, so I call it good.

I have a hard time believing that there would be such a big temperature variation between the perimeter of the fermentation vessel and the middle.

When fermentation is active there is a TON of movement created by the yeast. The beer is literally "mixing" itself and doing so rapidly. Larger fermentation vessels can create so much movement that there is literally a whirling vortex created in the vessels (think of the little vortex you see when you are draining the bathtub - it's like that except will be the size of the fermentation vessel).

I think it's more likely that your thermometers are not calibrated properly.

 

[Calder]

If it is actively fermenting, you can just take off the lid and stick in a probe thermometer to measure the temp. Once fermentation has slowed, you don't care about temp anyway.

 

[william_shakes_beer]

So your internal thermometer has a heating element that you can control? That's nifty. Does it actually adjust the temp of the fermenting beer? Is it localized in a small area, or the whole fermenter? Can you attach a photo or a link?

no, I have a 2 stage temperature controller that senses temperature through a probe I tape to the side of the fermenter. It cobntrols a heat source( brew belt) and cooling source ( chest freezer) To get a sense of where i am I took the waterproofed probe I use for my mash (thermal industries meat thermometer) and dropped it onto the fermenting wort to compare. The outside probe senses the temp at the face of the bucket. Insulation around the outside of the probe ( foam insulation, slot cut for probe, probe phycically touches the bucket) to see where the differences are.

 

[Pyg]

What is the proper temp for fermenting beer?
And does beer still ferment in a colder room?

I know with my wine, it should be fermenting in 70F, but I tend to ferment in the basement at 61, it takes a little longer, but creates no issues.

 

[BansheeRider]

I just started brewing with a mr beer 2 gallon starter kit and reading how to brew. But i have a very simple but kinda dumb question? How do you test the temp of your fermentation without exposing it to oxygen and contamination? I apologize in advance if this is a dumb question but for some reason i cant get my mind to process the answer so to speak.

Congrats on your first beer kit. Mr. Beer is where I started and I only made about 2 batches before upgrading to a legit HB kit from Northern Brewer 2 years ago. Keep coming to this forum and watch tons of youtube videos and you'll be on your way to making great AG beer.

Your Mr. Beer kit should have come with a sticker you put on the outside of the LBK. This is to only be used as a reference as others have said the fermentation will be warmer (anywhere between 5-8 degrees warmer from my experience). If your LBK says 65 degrees it could very well be around 70 degrees in the center of the fermentation.

An easy way to control temps on a budget is to use an ice bath. I still use this method because I don't have chest with temp control. Frozen water bottles work the best and just swap them out once a day. Try keeping the LBK around 62 degrees (depending on yeast strain). Controlling the temp is only important during active fermentation. So after 3 or 4 days you can let the temp rise to room temp and allow the yeast to "finish up". Allowing the temp to gradually rise will ensure full attenuation. Good luck!

What is the proper temp for fermenting beer?
And does beer still ferment in a colder room?

I know with my wine, it should be fermenting in 70F, but I tend to ferment in the basement at 61, it takes a little longer, but creates no issues.

It depends on the yeast strain. Lagers like cooler temps than ale's and certain ale yeast strains like warmer temps. Yeast manufacturers posts this information on their website or on the yeast packaging. For ale beer I like fermentation temps anywhere between 62 - 68 degrees and I allow the temp to rise after 3 or 4 days to ensure full attenuation.