Temperature plays a key role throughout the brewing process, particularly during the mash and during fermentation.
15
votes
6answers
5k views
What happens when beer freezes?
After a bit of trouble with a thermostat on a 2nd hand fridge, I discovered that my latest batch of bottled, ready-to-drink brew had frozen.
What happens to beer when it freezes? Will the taste be ...
14
votes
4answers
620 views
How do you cool wort?
More specifically, what methods exist to cool your wort after the boil, and what are there respective pros/cons?
13
votes
7answers
3k views
Is it OK to starting fermentation while wort is still warm?
I'm just getting started, so in my first couple batches I realized I had a problem cooling the wort all the way down to 60°F/16°C recommended by my instructions. I boil all of my water, but I don't ...
11
votes
3answers
373 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?
11
votes
4answers
655 views
How many degrees will my carboy heat up as a result of fermentation activity?
Recipe calls for fermentation at 70 degrees, basement is 65. I know that fermentation produces some heat, so I was wondering if just letting yeast do its thing will be enough.
Otherwise, do I need ...
9
votes
3answers
1k views
High-gravity beer stored too cold to carbonate during bottle conditioning. How can I carbonate this beer?
I made a strong scotch ale. Bottled it up, 2 weeks later no carbonation. Is there a way to save this batch?
OG 1.095,
Used Safale US-05,
2 weeks in primary,
6 weeks in secondary,
FG 1.030,
I ...
8
votes
3answers
2k views
What is a whirlpool chiller?
What is a Whirlpool Chiller and how does it work? What are the advantages or disadvantages?
8
votes
2answers
450 views
Is it okay to store cold beer at room temps after conditioning?
I brewed a nice batch of Black Cherry Ale, which has been bottle conditioning at 35F for about 5 weeks. I will need space in the fridge for a keg of Summer Ale in about two weeks.
My basement temps ...
7
votes
1answer
207 views
Can a wort be cooled too much?
When chilling the wort after a boil, if it falls below the yeast's operating temperature, should I wait until the temperature comes back up before adding the yeast?
I typically chill my wort with a ...
6
votes
2answers
192 views
Homebrewing: Decoction Mashing
Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
6
votes
1answer
628 views
Can I bottle condition / carbonate my Hefeweizen at “room” temperature (74-78 degrees)?
My first brew is almost ready for bottling. Winter is pretty much non-existent where I live, so "room temperature" is typically between 74°F and 78°F (23°c to 26°c).
I was planning to leave the ...
6
votes
2answers
2k views
Lager bottle conditioning temperature
After adding priming sugar and bottling a lager, does the temperature need to be raised (if so, for how long) to ensure carbonation?
6
votes
3answers
260 views
Hydrometer Temperature Limit
I am about to do my first all-grain batch. After (batch) sparging is it safe to drop the hydrometer right in or do I need to let the wort cool to a specific temperature first? I realize I will have to ...
5
votes
1answer
120 views
Should I extend boil times if temperature drops?
I use an electric burner when I home brew. It doesn't have a ton of excess power but it can get a nice rolling boil going. Occasionally, when I add malt extract to my kettle the temperature drops ...
5
votes
3answers
744 views
How do you insulate a cooler based mash tun?
I have a Coleman 70 Quart Xtreme cooler that I've modified for my mash tun. I seem to be losing a lot of heat out the top. Are there any good ways to insulate it to help prevent heat loss?
5
votes
2answers
387 views
Should I brew in too-warm climate or substitute the yeast?
I'm about to brew an Amber Ale (from an LHBS kit) that comes with a US-05 Safale yeast. The forecasted temperature for the next couple of weeks is likely to remain at min 20C (68F) overnight & ...
5
votes
2answers
2k views
Secondary Fermenter Temperature — Colder?
My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable).
I'm curious: I've been keeping my ...
5
votes
3answers
485 views
Can I put a secondary fermenter in room temperature without creating any off flavors?
I would like to have more brewing capacity, but I am limited by the amount of temperature controlled storage that I have. Do you only need temp control in the primary fermentation process? I'm ...
5
votes
1answer
463 views
What is the recommended serving temperature for each beer style?
I just finished a kegerator build, complete with a custom thermostat so I can set the temperature to the degree. Now the question is: What temperature range is best for each beer style?
5
votes
1answer
130 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
159 views
Would placing the fermenter tank in a tub of water be a good way to handle hot environments?
Summers where I live typically have 80F nights and it can easily pick up to 95 degrees during the day.
I have a plastic trash can (which I bought for this purpose) that I have filled up with water. ...
4
votes
2answers
167 views
Effect of decreasing mash temp?
Let's say I mash in at 65 C and over an hour it drops to 60 C - will this have a detrimental effect on my brew?
4
votes
4answers
371 views
What type of beers stand up to temperature variation during fermentation?
I've just moved from a Condo into a house, where I am now paying for heat.
In the area that my Domestic Sergeant Major has permitted me to brew in, the temperature varies from 16° to 21° C throughout ...
4
votes
2answers
272 views
Temperature conditions for saving cropped yeast?
What is an ideal environment for saving yeast I have harvested from my fermentation vessels?
The lowest survivable temperature? Highest?
I recently found the top of my fridge to be too cold when I ...
4
votes
2answers
427 views
Is this a stuck fermentation or did I screw up the mash?
So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
4
votes
2answers
271 views
Is RTD beer susceptible to any damage from temperature fluctuations?
I've got a fridge set up in my garage loaded full of delicious home brew, all ready to drink. To save on power, I'd like to only turn it on when I need it, say once a week or once a fortnight.
Could ...
4
votes
4answers
702 views
Calculating Amout and Temperature of Water For Mashing
how do you calculate the correct amount and temperature of water and to offset the amount and temperature of the grains?
Perhaps there is a formula or rule of thumb that I am missing.
4
votes
2answers
241 views
Has anyone ever had problems with a 2 day diacetyl rest at room temperature?
Say 70 - 74°F (21 - 24°C) I normally do what the books say and rest somewhere in the 60s but this means brining my fermentation freezer up to that temperature. I am mostly an Ale brewer so normally ...
4
votes
1answer
344 views
Lager Bottling Temperature
I've got a lager that's been in my garage for the last month (generally hovering between 30 and 36F), and I saw a question relating to temperatures for bottle conditioning a lager, but I'm wondering ...
4
votes
2answers
977 views
What is the effect of temperature on dry hopping?
How does the temperature at which you do dry hopping effect the aroma of the beer? Is there any effect?
4
votes
2answers
360 views
Brewing at Altitude
How does high altitude affect brewing chemistry? Up here in Denver (5280') or even higher in the mountains (some towns in Colorado are 9000' and higher), water does different things. In Denver, water ...
3
votes
4answers
1k views
Temperature swing of 10+ degrees during fermentation
I'm fermenting a porter, and pitched the yeast at about 75 on Sunday night (4 days ago). Lively fermentation started the next day, and though the wort had cooled to about 68 the first night, the ...
3
votes
5answers
655 views
Warming up a demijohn / carboy
As a continuation to my previous question about a very slow fermentation of sloe wine, I think my demijohn is just too cold where it is. I haven't taken readings - I'm still fuzzy on how - but judging ...
3
votes
3answers
3k views
Temperature correction for specific gravity
If I want to convert my specific gravity reading from one temperature to an equivalent specific gravity at 60F how do I do it?
Can you give me a correction factor for this case?
3
votes
1answer
73 views
Why does the temperature reading rise when stirring the boil?
During the boil and more pertinently afterwards when I'm cooling the wort I have noticed that when I stir the thermometer around the temperature will rise (sometimes up to double digits) but when I ...
3
votes
3answers
189 views
Any difference between lagering dubbel at 36F versus 45-50F?
I have a Belgian Dubbel bottle conditioning, the recipe for which came from Brewing Classic Styles. For this recipe, Jamil says to carbonate the beer, then lager for one month at 45-50F. I have the ...
3
votes
2answers
453 views
Will rapid ambient temperature drop kill yeast or just slow them down
I have just put on my first all grain homebrew (a porter) here in Melbourne, Australia. After a day or so it was bubbling away quite nicely.
A couple of days ago the weather decided to change ...
3
votes
2answers
257 views
Does the length of a diacetyl rest matter?
Does a diacetyl rest for a week or more adversely affect the beer in any way? With our busy lives it's easy to forget about a batch for a few days (especially when it's in the dark recesses of a ...
2
votes
2answers
93 views
Yeast pitching and wort cooling
I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is:
Wort temp: 26-27C or about 80F
...
2
votes
1answer
110 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
3answers
784 views
How does ambient/room temperature compare to fermentation temperature?
My first brew day is approaching and in preparation I have been monitoring the temperature of the room I plan to use.
Initially I was seeing daily fluctuations from 16C to 25C as the heating came on ...
2
votes
1answer
107 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
2answers
3k views
Ale bottle conditioning temperature
For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
2
votes
1answer
200 views
Do I need to adjust for temperature with a refractometer?
Sorry for the simplicity of the question, but I asked Google and she didn't know. Stackexchange is my next stop.
I took a brix reading of my steam beer wort at 13 brix (~1.052 SG), but it was ...
2
votes
4answers
160 views
Over temp when steeping an all grain
I started my steep at about 175 and wans't concerned but when i put the lid on the vessel to keep it constant it shot up. In the end my grains steeped at about 190 for 40 min. This is a pumpkin ale ...
2
votes
4answers
1k views
Mashing at too High of a Temperature
I did my first all grain batch last night and went way over the desired 150s range on the temperature of my mash. It ended up being around 170f.
What effects will there be from mashing at 170 (or ...
2
votes
2answers
105 views
should I/how do I account for temperature differences for gravity readings?
I've taken my OG at the start, and another reading last night. Only last night did I register that my OG seemed slightly low according to what the brew can suggested as typical.
My OG was 1.037 (can ...
2
votes
1answer
135 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 ...
2
votes
1answer
154 views
How quickly do I let the fermentation temperature rise if it starts off too low?
I brewed something like a Black IPA today (hoppy and dark). I ferment in carboys in a chest freezer with an external temperature control. It is frigid today, and the garage where the chest freezer ...
2
votes
1answer
230 views
Kegging at basement temperature
I am a novice at kegging. I don't have room for a kegerator or chest freezer so I simply keg at basement temperature. My basement is currently 69 F and I've had 5 gallons of tripel on pressure for 3 ...
