Temperature control

[KingBeer]

I'm going to be brewing a pumpkin ale tomorrow and plan on keeping the fermenter in a tub with water and a few bottles of frozen water in it to keep the temp down a few degrees. How long does the fermenter need to be kept like this. I would like to move the pumpkin ale from the primary to the second after about 10 days to free up the primary for a stout. I read somewhere that temperature control is mainly important during active fermentation. Would I be able to leave it in the secondary for 10 days just at room temperature (around 73 degrees) or should I just wait.

Also what about temperature control after I bottle it, I don't really have any options for controlling the temp at this phase but does it negatively affect my beers that they bottle condition at room temp

 

[ryanryates]

The first 5-7 would be the most important for consistent temp control in my opinion. Letting it warm into the low 70's should allow the yeast to clean up. Good luck.

 

[RM-MN]

I'm going to be brewing a pumpkin ale tomorrow and plan on keeping the fermenter in a tub with water and a few bottles of frozen water in it to keep the temp down a few degrees. How long does the fermenter need to be kept like this. I would like to move the pumpkin ale from the primary to the second after about 10 days to free up the primary for a stout. I read somewhere that temperature control is mainly important during active fermentation. Would I be able to leave it in the secondary for 10 days just at room temperature (around 73 degrees) or should I just wait.

Also what about temperature control after I bottle it, I don't really have any options for controlling the temp at this phase but does it negatively affect my beers that they bottle condition at room temp

The time when temperature control is important is when the yeast are actively fermenting, usually 3 to 5 days. After that you can let the beer come to room temperature while the yeast complete the ferment and clean up the intermediate products of fermentation. Transferring it to secondary to free up a fermenter is acceptable but with that transfer comes the chance of an infected batch. Most often this leads to dumping the batch. While the chance of that happening to your beer may be small, for about $15 you can have another plastic bucket fermenter and avoid that completely. (http://www.austinhomebrew.com/Ale-Pail-Plastic-Fermenting-Bucket--65-gallon_p_811.html)

Once your beer is bottled it should be allowed to carbonate at room temperature so the yeast will eat all the sugar and carbonate quickly. Once that is done, some people like to store their bottled beer at cellaring temps but I leave mine at room temp and it doesn't seem to impair the flavor. I've left a stout for as much as 2 years that way and it seemed to still be improving.

 

[KingBeer]

Awesome thank you guys. Howish are the plastic fermenters. I've been using the glass ones

 

[ryanryates]

Awesome thank you guys. Howish are the plastic fermenters. I've been using the glass ones

I still have one of my old 6.5 gallon glass carboys circa 1998, kept for nostalgia sake. While I have never had a carboy break and cause injury - many others have. I do have a couple plastic better bottles I use periodically when I do a small 5 gallon batch. Most of the time I use my large stainless conical (which I love!)

I have not had experience with other plastic fermenters. I do understand that there are many new styles on the market now.