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

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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
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4answers
777 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?
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7answers
6k 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
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3answers
625 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
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4answers
1k 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
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3answers
2k 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 ...
9
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3answers
172 views

Why are Swings in Temperature Bad?

I started brewing back in may, at the beginning of a Californian summer. I quickly learned that the swamp cooler was necessary to prevent unwanted ester formation due to a too-high of temperature for ...
9
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2answers
3k views

What is a whirlpool chiller?

What is a Whirlpool Chiller and how does it work? What are the advantages or disadvantages?
8
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2answers
530 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
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1answer
1k 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 ...
7
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1answer
302 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
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2answers
211 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 ...
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2answers
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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?
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2answers
3k 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 ...
6
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3answers
361 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
5answers
474 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. ...
5
votes
1answer
217 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
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3answers
914 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
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2answers
461 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
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3answers
594 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
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1answer
605 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
185 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 ...
5
votes
3answers
933 views

What's the best/safest way to handle likely bottle bombs?

I'm using 16oz amber e-z cap bottles (swing tops). I've read that they'll self-vent before exploding, but I've heard other accounts of them actually exploding. I'm storing them like this and it's ...
4
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6answers
543 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
4answers
665 views

Networked/Connected Thermometer for Measuring Water in Swamp Cooler

I was hoping to put together an information system that could measure the temperature of the water in a bucket where I place my fermenting-bucket and notify my smart phone when I need to replace the ...
4
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2answers
226 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
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2answers
309 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
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2answers
890 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
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2answers
329 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
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4answers
1k 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.
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2answers
320 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
413 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
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2answers
567 views

Going Below Optimum Yeast Temperatures (For Ale in Particular)

So I understand that going above the optimum yeast temperature specified is a bad thing and will cause major off flavors. But what happens when you go underneath it? For example, I am currently ...
4
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2answers
1k 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?
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4answers
612 views

How Should I Place a Digital Thermometer into My Fermentation Chamber and Keep it Airtight?

I have a setup with a raspberry pi and two DS18B20 digital thermometers that measure the temperature of the ambient air and the water in a swamp cooler that I place my fermentation chamber in. I was ...
4
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2answers
647 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 ...
4
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4answers
171 views

Can forced air be used effectively to cool a second chamber from a keezer?

Would it be possible and effective, without causing undue stress to the keezer, to temperature control a second insulated chamber? I would like to be able to control fermentation temps and/or run ...
3
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4answers
2k 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
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5answers
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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
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3answers
7k 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
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4answers
3k 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 ...
3
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3answers
186 views

Lagering (Secondary to Bottling to Lagering)

So I recently bottled a pilsner recipe after a drop from 1.061 to 1.011 specific gravity (over 6% ABV potential), and my recipe instructions called for 7-10 days at room temperature (since they've ...
3
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1answer
83 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
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3answers
230 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
1answer
85 views

How long to refrigerate yeast starter before pitching into wort?

When I brewed last night, my yeast starter had been in the refrigerator for 24 hours and it had "a lot" of yeast settled to the bottom. I am brewing tonight, and my yeast starter has only been in the ...
3
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4answers
676 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
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2answers
341 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
517 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
271 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 ...