The temperature of the wort during fermentation. Often different from the ambient temperature since fermentation is an exothermic process (releasing heat).

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3
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2answers
490 views

What is the benefit of long fermentations/leaving beer on yeast for weeks?

I know the 'general' answers: "it allows the yeast to 'clean up' compounds", "it allows the beer to 'condition'", "it allows the flavors to come together", none of which I am satisfied with. My ...
2
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1answer
1k views

Side-effects of 'lower than recommended' fermentation temperatures?

I have a Ginger Beer kit on the go. It's sitting in the kitchen and ambient temps are ranging from 15 to 20ºC (59-68ºF). The beer was started 3.5 days ago and I was away for the weekend, I can see ...
2
votes
1answer
576 views

How early can I know if a brew is ruined?

Today I tried my very first brew using a Coopers DIY kit. I was told the Lager mix that comes with the kit probably won't taste amazing, but it should be hardy and forgiving for beginners that don't ...
2
votes
1answer
461 views

Will this Pilsner technique work?

I want to brew the Brewers Best Continental Pilsner with the given equipment and parameters that I have, which is not much. My basement is averaging 40-45°F (4-7°C) degrees which I think should be ok ...
4
votes
1answer
121 views

House's furnace died while fermenting, what should I do?

I'm doing my first homebrew (using this kit), and started fermentation 6 days ago. I've kept it in my basement, which is usually around 66F. The kit's instructions just tell me to let it ferment in a ...
2
votes
4answers
595 views

Fermenter Headspace; Suitable (and cheap!) Containers for Split Batches

After Denny's article in the spring issue of Zymurgy, I'm anxious to experiment and split batches for experimentation with yeast pitching rates, strains, fermentation temps, and adjuncts. I had ...
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3answers
1k views

US-05 Fermentation Temps

On the package of the US-05 it says it's temperature range is 58-75F. However, all the reading on forums I am finding people tend to the lower end of the spectrum, even calling upper-60's to be too ...
1
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2answers
274 views

Slow temperature rising vs equivalent fluctuations

I've read a few accounts of brewers using slow temperature increments to bring out particular flavours from the yeast that they're using. For example, stepping up 1C or so every day over a few days. ...
4
votes
1answer
685 views

How much does gravity typically drop after high krausen

I have two fermenters going with about a cup of slurry of S-04. Pitched Sunday morning at 61 degrees ambient, they were showing activity within 5 hours, vigorous activity within 12 hours. Went to ...
2
votes
3answers
296 views

How to control temp between two fermenters in the same chamber

I have room for 2 5-gallon fermenters (ale pails) in my fermentation chest, and would like to conduct two fermentations at once. Typically, I insulate my temp controller's probe against a fermenter, ...
1
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3answers
3k views

Can Dried yeast function at a low temperature?

I started my first batch of home brew lager around 24hrs ago I aerarted it and it was at 20 Degrees celcius but does not appear to be fermenting..... I know people say I have to give it time as I read ...
2
votes
3answers
146 views

Brew stops bubbling at night

Yes - another novice question from me :( Our brew bubbles away through the airlock for most of the day, but when I come down in the mornings it is dormant (no bubbles for the 2 minutes I was looking ...
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vote
2answers
809 views

When to conduct diacetyl rest?

I have my first lager fermenting at 50 degrees (pitched Saturday 8/18 at 11pm, tonight will be pitch + 5 days). Airlock activity started Monday AM, been going consistently since. The problem I am ...
3
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3answers
125 views

Yeast Character Resource

I'm interested in locating a resource where differente yeast strains are discussed and profiled, such that for a given yeast strain I can see what different brewers' experiences have been with respect ...
3
votes
2answers
279 views

Can lowering temperature too rapidly result in stuck fermentation?

I have fermented my last few batches with a swamp cooler - putting my bucket into an igloo cube cooler filled with water and ice. They've all been ales. I usually start in the high 60s/lows 70s ...
1
vote
2answers
399 views

When is the most critical time to control fermentation temperature?

I know there is a similar question out there, but I am trying to ask for my own particular set u. If memory serves, I believe that is is in the first 48-72 hours of pitching yeast. This is when ...
3
votes
1answer
594 views

Doppelbock fermentation and lagering question!

Iv'e got a Doppelbock 1.090 brewed 7/19. Pitched the Whit Labs "X" at 60 deg. Placed the carboy in the fridge (first time trying a lager fermentation). Two days later the beer was at 44-46(thats the ...
2
votes
1answer
286 views

Fermentation Schedule on a Biere de Garde

-TLDR version of the questions: How long could/should you keep fermented beer on the yeast at 72 degrees after reaching an appropriate final gravity before racking/bottling to minimize off-flavor ...
3
votes
1answer
2k views

How to tell if (and recover from) a diacetyl rest was done too early?

I've got a lager (Wyeast 2206) that I've just taken out of primary fermentation (at ~8C, for 10 days) for a diacetyl rest (at ~20C). I picked the time to do it based on "How To Brew" suggesting I ...
3
votes
1answer
1k views

Temperature for fermenting a hybrid (california common)

I'm planning to brew a California common "steam" beer. I will be using a bottom fermenting lager yeast, specifically Wyeast 2112 California Lager. This is intended for a warmer fermentation, up to 68 ...
5
votes
1answer
860 views

What flavors come from fermenting S-04 on the warm side?

I brewed this 1064 OG recipe and used my reverse flow chiller to get it down to 74F (could have gone cooler, but my starter was at 76F or so). It fermented like nuts (over 1.5 gallons of krausen ...
6
votes
3answers
2k views

Ideal fermentation temperature

I'm just finishing up a DIY fermentation chamber made from a chest freezer, reptile tank heater, and a temperature controller. Now I just need to figure out what temperature to set! Most yeast ...
3
votes
1answer
122 views

What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?

I brewed this Northern Brewer saison kit and picked the Wyeast 3724 belgian saison yeast. Only later did I discover that this yeast has a tendency to stall out. So as a preventative measure I ...
3
votes
2answers
415 views

Should I start mead fermentation at this time of year?

I would like to start a new batch of mead. However currently the air temperatures where I live can reach 30 degrees (Centigrade) and I have no air conditioning at home (so the temperature at home can ...
5
votes
1answer
525 views

Raising fermentation temperature

I recently upgraded my system to include temperature control, and I had fermenting a brown ale at 67 degrees for about 6 days. Took a gravity reading last night, and it was at 1.014 (down from ...
3
votes
2answers
520 views

Diacetyl Rest on Cream Ale

Have a cream ale (OG ~1.059) that has been fermenting at the low end of US-05's range (57-59 degrees) for just about two weeks. Didn't test gravity, but still saw a decent krausen ring and airlock ...
9
votes
2answers
3k views

Can we estimate the temperature rise in the primary due to fermentation?

OK, this is sort of cheating but I really liked this question so I thought I'd ask the question again in a slightly different way and try and answer it. I was wondering if we can actually estimate ...
5
votes
2answers
1k views

Aquarium water heaters for Fermentation chamber

Looking for suggestions on brands of aquarium heaters to use in a fermentation chamber I've built. My set-up is a 60 qt Igloo cooler with a custom foam insulation top cut to allow for a 5 to 6.5 ...
1
vote
1answer
790 views

Day Three, still no apparent fermentation

During my most recent brew session I may have been a little too relaxed, and had a few too many homebrews during the process. I feel like I did everything right and kept everything sanitary, but ...
1
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1answer
975 views

WLP 566 Saison Long Fermentation

I brewed up a saison/BGSA 13 days ago, OG of 1.088. Don't have the grain bill/fermentables handy, but there was a good bit of sugar/highly fermentable adjuncts. Pitched a 32oz starter with this ...
5
votes
3answers
1k views

At what stage of the fermentation process is temperature control most important?

I've been using a fridge w/thermostat to control fermentation temperature for ~6 months now & have recently started dual-purposing the fridge for a keg as well. Since serving & fermentation ...
4
votes
4answers
3k views

Heating Methods

Just yesterday, I bought a chest freezer and digital Johnson temp controller, and am EXTREMELY psyched. I think I'm going to make a pre-prohibition pilsner/classic american pilsner as my first lager. ...
3
votes
2answers
2k views

Can't get accurate temperature with johnson controls and freezer

I've just started fermenting my first lager with my recent new temperature control equipment, but am having some problems getting to the correct temperature. I have a chest freezer with a johnson ...
5
votes
1answer
1k views

How to compensate for wort internal temperature when using a temp controller?

What's the best method to use a temperature controller during fermentation? If you're using a freezer (or warming apparatus) connected to the controller, how do you compensate for the fact that the ...
2
votes
2answers
1k views

US-05 Fermentation Temperatures / Top Cropping

Brewed a 1.060 OG IPA last night (extract), pitched a packet of US-05 reconstituted with 5 ounces of water. Pitched at 68 degrees, but I wanted a clean fermentation with minimal esters, so I have the ...
6
votes
1answer
664 views

Nothing visible happening in fermenter after three and a half days - what should I do?

My first brew has been in the primary fermenter for three and a half days (brewed Saturday night, it's now Wednesday morning). It's in a plastic bucket fermenter with an airlock. There are no bubbles ...
1
vote
3answers
139 views

Quick fermentaion, what should i do?

I made a batch of cider 6 days ago, and it started fermenting nicely, however now the bubbles in the air lock have slowed to nearly 1/min (according to my recipe means it's fermented) However this is ...
1
vote
2answers
486 views

Stuck Ferm? Celebration Ale Clone Gravity at 1.021

Celebration Ale Clone (extract kit) White Labs California Ale Yeast (liquid vial, no starter, I know next time I'll make a starter) Pitched at 68 degrees and good activity 18 hours later, got up to 71 ...
0
votes
2answers
622 views

Waiting to pitch yeast?

I came across a couple similar questions, but not exactly what I was looking for. I only have a short period where I have time to brew, but my starter isn't ready and some cooling equipment. Are ...
1
vote
1answer
680 views

Kolsch fermentation temps and schedule

I'm brewing a Kolsch beer for the first time with a pretty straight forward recipe using WLP029 yeast. I've only brewed basic ales so far and I'm confused about the fermentation temps and times for ...
6
votes
2answers
788 views
5
votes
4answers
616 views

How to monitor FV Temperature online

Is there a temperature monitor/device which I can attach to the fermentation vessel that will post temperature data back to a PC via Ethernet or wireless?
5
votes
1answer
225 views

How long should I keep a lambic at fermentation temperature?

Normally I ferment beer in my basement, which varies in temperature from 50-70 degrees, depending on the season. These temperature swings can be bad for fermentation, especially in winter. So when I ...
4
votes
4answers
913 views

I might have pitched at too low a temperature

I brewed my first extract batch in awhile yesterday (5.5 gal Great Lakes Christmas Ale clone), and I feel I may have cooled it too much. I got 2.5 gallons of the concentrated wort down to about ...
7
votes
2answers
4k views

Fast versus Slow Fermentation

So I pitched a cider and the yeast blitzed through the batch in 48 hours (SG=1.050, FG=1.000). I noticed that the temperature went from 72F to over 76F during the fermentation (I really don't have a ...
22
votes
7answers
2k views

Temperature Control for Fermentation

I am curious how everyone controls the temperature of their primary, especially those that live in the warmer climates. In Florida, where the temperatures can soar and remain in the 90's and above ...
11
votes
3answers
906 views

How long do I need to maintain my fermentation temperature?

Do I need to maintain my desired temperature until bottling or take it out of the "ferm chamber" after initial fermentation is done? What about with long term brews such as sours?
6
votes
2answers
152 views

Can I do a high temperature starter?

I know if you are adding the yeast directly to the wort you want to keep the temperature similar to that of your eventual fermentation temp to minimize shock to the yeast. However, I plan to make a ...
6
votes
2answers
136 views

Heat and yeasty flavors

I've used safbrew T-58 a couple of times over the last year and had both great batches and very yeasty-tasting batches. Could the heat be the reason for the yeasty taste? A warm day in the Israeli ...
5
votes
1answer
322 views

Ramping temperatures during fermentation

What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? Do I actively manage the temp ...