Temperature plays a key role throughout the brewing process, particularly during the mash and during fermentation.

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385 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
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2answers
741 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
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1answer
530 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
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3answers
1k 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
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3answers
960 views

Is a yeast-starter without temperature control worse than no yeast-starter at all?

EDIT: Crap, it appears I mislead myself. Northern Brewer includes a temperature range of the particular Wyeast you are using, and I assumed this temperature range factored out off-flavors. I read on ...
2
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3answers
373 views

Too much sweetness and banana like aroma/taste

I've been brewing 6 batches of Ale and I've had problems with sweetness and banana like aroma and taste (esters probably). I think the problem is the fermentation temperature. My fermentation bucket ...
2
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3answers
3k 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 ...
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6answers
642 views

What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?

I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose ...
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
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2answers
75 views

At what point on a Yeast's Optimal Temperature Range should the power to a Fermwrap be turned off?

I finally hooked a PowerSwitch Tail II up to my Raspberry Pi and Fermwrap. The RPi has DS18B20 temperature probes directly measuring the temperature of the wort by going down through the airlock. For ...
2
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1answer
123 views

Why Does a Heater in a Swamp Cooler Require a Pump to Distribute the Heated Liquid?

I am facing my first winter of brewing with a swamp cooler. I need to acquire a few aquarium heaters (incidentally, please let me know if you know a good brand) and drop them in my swamp cooler to ...
2
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1answer
135 views

Does Low-Attenuated Wort due to Low Temperature have a Higher Propensity to Bottle-Bomb while Bottle Conditioning at a Higher Temperature?

I bottle condition underwater with frozen water bottles to keep the temperature down. I probably bottle conditioned my last batch of beer beneath 60*F, and it didn't carbonate all that well, or at ...
2
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2answers
162 views

Washing yeast from a brew that was pitched too warm?

I wasn't able to cool down the wort well enough and pitched WLP001 at 85 degF (I know, what a failure...) My home is 82 degrees indoors and the water comes out of the faucet at that temp too. Ran out ...
2
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4answers
228 views

What's a good session beer to serve cold?

I made an ordinary bitter a while back and it really brought to light why it's served at cellar temperature. At 55F, it was a bit malty, with nice hops. At 45F, it was like seltzer. Very drinkable, ...
2
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2answers
4k 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
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1answer
32 views

Is there a formula to determine at which temperature a given volume of beer at a given ABV will freeze?

I was hoping that someone had worked out a formula to determine at which temperature a given volume of beer, at a given ABV, for a given length of time, will freeze? I'm doing my first 6 lagers and ...
2
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1answer
385 views

Does temperature rise time between mash steps matter?

When doing a multi-step mash, does the amount of time you take in between steps to raise the temperature make a difference? (Aside from the obvious "taking longer will make your brew day take ...
2
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2answers
1k views

How to Properly Increase the Temperature of a Batch after Primary Fermentation

I've read tidbits how that after the first 3 days of fermentation, you would ideally raise the temperature of the carboy for the remainder of the brew. How, exactly, does one do this? Say the Wyeast ...
2
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4answers
226 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
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2answers
63 views

Effect of temperatures over beer oxidation

Does temperature affect the oxidation of a beer ? Is a beer at a high temperature, let's say 30C (86F), more susceptible to oxidation that one in low temperature near 0C (32F) ?
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2answers
66 views

Buying Yeast Online and Temperature during Transit

I buy everything from Northern Brewer and it takes UPS 5 days to ship to me (If I'm not home early enough from work on Friday, I have to wait the weekend too). Next week is going to have three days ...
2
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2answers
212 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
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1answer
439 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
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1answer
395 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
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1answer
261 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 ...
2
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1answer
57 views

Temperature Control Issues

I'm testing out a brand new 200L system and found a couple of potentially disastrous but potentially easy-to-fix issues: 1) While mashing the temperature indicated on the thermometer which sits near ...
2
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1answer
101 views

Measuring temperatures at two points: weird trend?

This seems like an ideal place to ask a question that has been keeping me confused for a little while now. But I apologize if I've posted in the wrong area. My question is that I don't seem to ...
2
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2answers
610 views

Does keg secondary fermentation temperature matter?

I'm considering investing in a keg, fridge, etc. I live in a warm climate and currently do secondary fermentation in the bottles in the heat. I've read that people have chest freezers to store kegs. ...
2
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1answer
444 views

What temp for a secondary maturation?

My first Irish Red Ale is at the secondary fermentation for about a week, I want to put the secondary fermenter to maturate on a refrigerator (with digital control for temp) for one more week before ...
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3answers
355 views

Does too Low of a Temperature affect Taste?

I currently have 4, 5 gallon batches going. After a bad episode of brewing at a high temperature (72-75*F) for 2 batches, I have gone in the opposite direction and aim for 60*F, and frequently dip ...
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2answers
82 views

Half my batch (while carbonating) got put in the fridge by mistake

They were put in the fridge at day 11 or 12. I'm afraid to take them out (to resume carbonation) because of skunking. Is this valid? I've read the other questions about carbonation/temperature, etc, ...
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1answer
66 views

“Quiescence Yeast” Or will my yeast-to-be survive a travel to the caribbean?

This is a related question, but not a usefull one to me :( I intend to buy liquid yeast from northenbrewer (WLP099 in case you wonder) and I currently live in Venezuela, a very hot and sunny place ...
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2answers
768 views

Can I use liquid nitrogen to cool my wort?

Basically what the title says. I'd like to switch to all grain at some point but the volume of water required to cool a decent sized wort down scares me. Assuming I have access to liquid nitrogen, ...
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2answers
585 views

What's the minimum mash time?

Listening to an episode of Basic Brewing last night, I heard a guest say that most of the conversion in the mash happens in the first half, and that the mash can thus be cut down as short at 45 ...
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1answer
59 views

bottle conditioning ale below room temperature

After bottling my batch of Porter, I forgot it need to be conditioned at room temperature. I left it in my garage for almost a week at 45-50°. When I realized what I had done, I moved it inside the ...
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1answer
205 views

How does the attenuation limit from mash temperature affect yeast attenuation?

Like, for example, if you select a yeast with an average attenuation of 80%, but you mash at 160, which limits attenuation to 76.8%1, would the limit simply be the lower of the limit or the average ...
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2answers
941 views

Pitched yeast at 40 deg F. Too cold?

I pitched the yeast at 40°F. Was it way too cold and should I re-pitch?
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1answer
176 views

How do I extend my kegerator beer line run properly?

I have a built in kegerator in my kitchen, under the counter style. It is connected to a three tap handle tower and the lines are about 3 feet long. The noise from the compressor/fan is louder than I ...
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1answer
148 views

Does Warming Up Carboy After Pitching Yeast to Fermentation Temperature Decrease Lag Time?

When I adopted proper aeration and a yeast starter, I decreased my lag time to roughly 12-14 hours. Recently I bought Ferwraps and have been using them. One night, I got the idea to apply the ...
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3answers
2k views

Can I increase secondary fermentation temperature after a week?

My ale batch (US-05) was fermented at 68ºF for 11 days, when I removed the sediment and moved it to a Secondary Fermentation with a much lower temperature (41ºF) for a week now. Since yeast has to be ...
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2answers
260 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. ...
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3answers
138 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 ...
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1answer
38 views

my temperature is too high what can i do?

i have just added all the ingredients for my first coopers lager beer kit. I am aware that my temperature is too high at 32degreesc and the kit says to be from 21-27. will this ruin it? i heard it was ...
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3answers
292 views

Temperature control during 1st phase fermentation

I am having some issues keeping the temperature controlled. I live in SE QLD and the daily ambient temperature has been 23 degrees C down to 11C. I've been advised not to let the wort drop below 18C ...
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1answer
127 views

Thermal expansion of wort

Does anybody know an algorithm or a calculator to compute thermal expansion of worts? Most of the time in homebrewing materials, it is said that in volume calculations one should account for 4% ...
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1answer
285 views

How Much (and How Fast) of a Drop in Temperature can (Ale) Yeast Tolerate? (And Preliminary Results from My Experiment)

I have rigged up a Raspberry Pi with some DS18B20 temperature probes that measure both the water in the swamp cooler and the beer directly and store the results in a MySQL database. I brewed a new ...
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1answer
95 views

Isinglass and temperature

The wine kit that I am making uses isinglass for fining and recommends storing the wine at 70 degrees during the process. In the past I've used gelatin in my beers to clear and I know that it works ...
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3answers
848 views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
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0answers
56 views

What are the effects of storing unboiled All-Grain Wort at sub-lager temperatures?

Obviously it is better to immediately boil the wort when it is freshest, giving any wild yeist or bacteria as little time as possible to grow and contaminate the product. It is also a well ...
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1answer
594 views

Fermentation hasn't started?

Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already ...