Temperature Control

[Brewnoob1]

Is 24hrs after fermentation starting too late to throw the fermentor into a swamp cooler or something to that effect to bring down fermentation temps?

 

[TopherM]

Has active fermentation started yet, i.e., krausen ring and some CO2 off-gassing? Most off flavors are produced during the first 48 hours or so after active fermentation starts, during the most vigorous part of the fermentation. If fermentation is already chugging along, it probably isn't going to do you much good to start controlling the temps, but if it hasn't, move it as quickly as you can!!

 

[Brewnoob1]

It was bubbling away this morning. Ambient is around 65-68 so I know it can get upwards of 10 degrees more in the fermentor. I'll just keep fingers crossed it won't do that and beer temp stays in the low 70s this batch.

 

[TopherM]

What yeast are you using? For a SNPA clone, 65-68F should be just fine. I'd let it stay and not worry about lowering it a few degrees.

 

[rwinzing]

You are fine if your temps are that low

 

[Brewnoob1]

That's ambient...not liquid temp. My guess is liquid is in the 70s depending on fermentation aggression. Yeast is Saf-04

 

[rwinzing]

I keep my fermentation fridge at 66 and have great success with it. 70 is still solid