Temperature... Temperature and more about Temp.

[HorstSprader]

I'm a noob home brewer and have done 7 batches using extract. The beer has been good, but as I learn more I'm finding temperature is my biggest issue.

I primary ferment in a 6 1/2 gallon carboy at an ambient temp of 64-66 in my basement. After adding my yeast starter to my 68-70 degree wort, it takes about 2-3 hours before I see bubbles. (I use a 1 inch hose out to a bucket of sanitized water, because most of my brews are over 1.055.) Over the next couple days the fermometer reaches 72 degrees.

I did a chocolate stout with 8.5 ABV which had highlights of hot-alcohol.
Another batch of APA was 5.8%, but was a bit to estery.

Looking at off-flavors while reading John Palmer's book, I discovered this could be mostly be due to temperature. JP's book also says that I would be ok with a 5 degree spike in temperature.

So do I try and keep the temp to mid-high 60's in the primary no matter what or is my problem some where else? What should I use to keep the temp down during primary fermentation? (wetted tee-shirt wrapped around, tub filled with water,etc.)

Thanks,
Horst

 

[Heavywalker]

It really depends on what yeast you are using, those temps would be fine with some yeast and with other yeasts it would destroy the flavor of the beer. Find a yeast that will work good in those temps and use it.

You could always use a tub of water and ice bottles to cool as well.

What yeast are you currently using?

Give US-05 a try it does good in the mid to upper 60's

 

[HorstSprader]

I'm using mostly Safale US-04 and 05 for APA, IPA and Stouts. A friend just gave me a mini-fridge. I need figure out how to remove the freezer component, so my carboy will fit.

Since I'm using the stick-on fermometers, could the temp at the core of fermentor actually be hotter?

 

[boydster]

05 can throw fusels if the temp is over 70 when it kicks into the growth phase. 04 gets really estery at the temps you are fermenting at, too.

For 05, try cooling to 65 and holding the fermentation temp between 65 and 68. When it looks almost done, bump it up another couple degrees to help it finish.

For 04, I pitch at about 60, ferment at 62, then bump the temp up to 66 to finish.

 

[ericmb20]

as for the mini fridge... the freezer part is what cools the whole thing so you cant remove it.... you can if i remember correctly bend it to the side out of the way but you run the risk of making the fridge useless if you damage anything...

 

[vNmd]

It really depends on what yeast you are using, those temps would be fine with some yeast and with other yeasts it would destroy the flavor of the beer.

I was just thinking about this yesterday. Anyone know and a resource that would list some yeasts, temps to stay within, and to avoid as well as the consequences. I read a post here the other day about us-05 fermenting too low (low 60's) would give peach flavours and high 60's would give give fusels. Might be a good database.

 

[WayFrae]

I just use a tub of water (large rubbermaid bin) with a t-shirt over the carboy resting in the water and a fan. The t-shirt wicks water up from the tub and cools the carboy (The Swamp Cooler Method). It works wonders. It keeps the fermentation at about 62F for me in a 65F basement. If it looks like it is getting too cold I just turn the fan off. With a few frozen half gallon jugs of water changed out twice a day, I can cool it to about 50F if I need to. I call it "Cool" crashing because it isn't quite cold haha.

 

[BigFloyd]

Good advice above about trying to keep the ferment in the mid-60's (beer temp, not air).

It will also help if you chill your wort down another 8-10 degrees before pitching. If you're seeing signs of active fermentation in just 2-3 hours on one packet of US-05 or S-04, that's an indication that you're starting off too warm.