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3

First of all, once you remove the trub bulb, there is no need to add another one. If you don't add another trub bulb and open the valve, how are you getting your "glub"? The idea is, attach the bulb before you rack in your wort and pitch yeast, transfer the wort and open the valve (that way your hand is on the valve and you can verify that nothing is ...


1

Since there is really no fermentation going on in secondary, temperature is of little concern. as log as you don't get too hot, not much else matters. In fact, there's seldom a need to do a secondary at all.


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You wouldn't want a sudden drop in temperature, or too low (8C is way too low), the yeast might give up completely instead of helping the beer mature. 20C should be no problem, the yeast shouldn't be making any esters at this stage. It's also the preferred temperature for the early stage of bottle conditioning. This all assumes you're using a common ale ...


0

I use a Picobrew Zymatic for that. www.picobrew.com


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Sous vide cooking is probably what you're looking for. There several different methods available, from "rolling your own" with a microcontroller, thermocouple, and heating element (note: you should really only do this if you know what you're doing with electroncs, due to dealing with line voltages for the heater); to using cheap thermocontrollers with some ...



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