Timeline for Too much sweetness and banana like aroma/taste
Current License: CC BY-SA 3.0
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| Apr 13, 2017 at 12:46 | history | edited | CommunityBot |
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| Jun 5, 2013 at 12:06 | comment | added | GHP | No, I mean that the carboy itself and the fermenting wort should be right at 65F. By using a stick-on thermometer (or better yet, a probe thermometer in the liquid itself, like a ThermoWell), you eliminate the need to care about the temp difference in the surrounding environment. Different kinds of fermentations throw different amounts of heat, (as low as 2-3 degrees F, or as high as 14-15), so its better to just measure the temp of the wort than to try to plan how cold to get the surrounding liquid or air. | |
| Jun 4, 2013 at 17:17 | comment | added | Matthew Moisen | @graham Do you recommend the 65*F due to the exothermic addition of 10*F? | |
| Jun 4, 2013 at 13:23 | comment | added | GHP | The "Swamp Cooler" mentioned above is the best way to cheaply/easily regulate the carboy's temp. I would just add that you need to stick a thermometer strip onto the carboy right above the water line. Then, add enough frozen bottles to keep the carboy thermometer strip reading a constant 65F for most ales. | |
| Jun 4, 2013 at 4:19 | history | answered | Matthew Moisen | CC BY-SA 3.0 |