Questions tagged [temperature]

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

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Yeast pitching temp/ ferment temp

I have read here and there that it is ok to pitch your yeast at a high temperature, say 83°F? Seeing as it will take a considerably long time for the temperature to drop to an ambient 68°F then ...
2 votes
2 answers
58 views

Measuring mash temperature

For mashing, I have kettle and steel grain basket. Heat is provided via a gas stove. I heat the water to a few degrees above mash-in temperature and then ease in the grain basket. When I measure ...
1 vote
1 answer
279 views

When do you refrigerate your ginger beer?

The standard instructions are: Make your bug; brew your sweet ginger 'tea'; cool; add bug to your tea, and bottle for second fermentation; let ferment, at room temperature, to your desired level, ...
6 votes
1 answer
228 views

Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

I'm a newbie brewer currently trying his luck with an irish red ale kit. I've followed the instructions (which weren't complicated since it's a kit), and I've let it brew for about 6 days now (...
2 votes
1 answer
116 views

Yeast suggestions for high temperature brewing

Summer is here and it isn’t quite the end of the world, yet. So, I’d figure I might pick up brewing again. I’m looking for yeast suggestions for a low (neutral) phenolic profile at high temperatures. ...
0 votes
1 answer
731 views

Can I bottle room temperature beer with a beer gun from a pressurized Fermentasaurus or Fermzilla?

I am currently fermenting an IPA at room temperature in a Fermentasaurus. It has built up a nice bit of pressure which is carbonating my beer, GREAT! Nature: awesome. Now I've been looking at better ...
5 votes
3 answers
313 views

30° Celsius bottle conditioning. How bad is it?

I have a problem my house is getting super hot during the summer, cannot find cool place to store my beer. I made a little insulated chamber but I seem not working at all. Recently I brewed an ale and ...
3 votes
2 answers
94 views

All Grain Brewing

I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
0 votes
1 answer
213 views

Can the Mash get cold before I add yeast?

I'm brewing two batches of grain mash, since im using a small pot. Anyways, half is cooling outside right now, the other half is on the stove, I plan to combine the two afterwards then get it to 70°...
2 votes
1 answer
139 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 ...
1 vote
3 answers
81 views

Anyone Use Brewjacket

I was thinking about getting a Brewjacket to control my fermentation temps. Anyone use one? I'm wondering if the $400 pricetag is worth it. Seems like it is.
5 votes
6 answers
517 views

Advice for high temperature fermentation (for a beginner)

I'm living in Singapore where the ambient temperature fluctuates between 28 and 33 C most days. In the back of my apartment where I keep my fermentor, the temperature should be pretty stable around 30....
2 votes
2 answers
134 views

STC 1000 safety

sorry if this is a question that’s been answered already. I’ve just completed a brew for a Belgian saison using wyeast 3724 and I’ve suffered the all to common stall that this yeast so often ...
2 votes
2 answers
509 views

kegged cider CO2 foam, not much sparkle though

Left it for two weeks at 2.3 bar (35 PSI) and 17 C (59 F). Poured a 2 liter bottle, it made beer-like pleasant foams upon pouring but it had almost no sparkles to the taste bud. Should I let it sit ...
1 vote
2 answers
87 views

How essential is a starter for brewing with Lactobacillus?

I'm going to be tackling this recipe for my first attempt at a kettle sour. In the notes, it goes over procedures to make a starter. Researching I've come across sources that say you should have a ...
6 votes
1 answer
99 views

Why do my spice flavors disappear when my beer is chilled?

I recently brewed a second batch of Christmas ale, which was spiced with cinnamon, ginger, clove and nutmeg. I put a bottle in the fridge last night and tried it, but only a small amount of spice came ...
2 votes
3 answers
145 views

Where should I take the temperature readings while mashing?

This is probably a newbie minor detail but this matter is bothering me! When the wort is boiling, due to natural convection, the tun should have a pretty homogeneous temperature. No problem here! But ...
3 votes
2 answers
126 views

keeping beer in a garage

i have just had some cider fail in a co2 bulb pressurised keg. All the pressure has gone. I don't have a lot of luck with cider. The last beer brew in same equipment late September went fine but it ...
1 vote
1 answer
68 views

Storage Temperature

My primary fermentation and bottle conditioning temperatures are well controlled in a brewing fridge. Once bottles are conditioned / carbonation cycle complete I move them to crates which I store in ...
2 votes
1 answer
47 views

removing sugar / dead yeasts / residues from keg

Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures ...
4 votes
6 answers
15k 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
2 answers
827 views

Induction hot plates with precise temperature control (maintaintaining mash temperature)

I currently mash on a gas hob, turning the hob off when I reach my strike temperature, then insulating my pot the best I can with towels etc.. This is easy to mess up and sometimes I miss my target or ...
3 votes
1 answer
156 views

Bottle Bombs or Paranoia

I am concerned I may overpressurize my bottles. I cold crashed the beer (my first time cold crashing) and never brought it back to room temp before bottling. I used an online calculator to calculate ...
4 votes
2 answers
63 views

Integrated thermometer compared to rod thermometer

I am considering to buy a 200 litre pot from stainless steel for brewing. Those with an integrated thermometer are significantly more expensive than those without and I was wondering if the integrated ...
5 votes
3 answers
618 views

Airlock sucking inward

I've made three demijohns of elderflower wine, and after fermentation stopped and I racked the wine, then all three demijohns started sucking in the liquid which is in the airlock. We have had some ...
3 votes
1 answer
612 views

Temperature when hydrating dry yeast

Some Lalvin yeast I bought is not doing anything in my wort. When I told people on an online forum I'd hydrated it with 40°C water, they told me this was far too hot. But this is exactly what it said ...
4 votes
3 answers
539 views

I don't have a cellar. How should I store my beer?

I live in a 2 up 2 down house, with no cellar, quite draughty windows, and electric storage heaters (these turn on at midnight and begin to "store" heat which in theory is then released through the ...
2 votes
2 answers
60 views

Mashing together

The following grains have been mixed together: 1.5 Lb. Maris Otter 10 oz. Vienna 8 oz. Carapils 4 oz. Munich 8 oz. Crystal Can I mash these together @ 150°F for about 45 minutes then increase the ...
5 votes
3 answers
2k views

How important is temperature in secondary?

Say I'll want to brew an imperial stout, let it ferment in primary and then rack it to secondary. How important is the temperature in secondary? I have a temperature controlled fridge to hold the ...
4 votes
4 answers
747 views

Correct temperature effect on Specific gravity

Is there an equation that corrects specific gravity while considering temperature effect in Celsius, which does not presupposes a set hydrometer calibration temperature? A direct relation, not tables ...
3 votes
4 answers
227 views

Where should I take the temperature while cooling wort?

Extract brewing here: After the boil, I put my pot into an ice bath to cool the wort before topping off. Generally I cool the wort to 100°F (37°C) before transferring to the fermenter. Today I cooled ...
2 votes
2 answers
1k 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 ...
3 votes
1 answer
219 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 ...
1 vote
1 answer
109 views

Control Products 9102D Temperature Controller won't go below 50°F(10°C)?

So I got a dual stage controller (http://www.amazon.com/gp/product/B0057APR3I/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1) to hook up to a keezer that I am making. I got it wired up today and was ...
2 votes
2 answers
115 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 ...
4 votes
3 answers
3k views

Does a too low fermentation 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 ...
1 vote
1 answer
484 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 ...
1 vote
2 answers
160 views

Temperature of Wort hit 89°F (32°C) when yeast has maximum temperature of 72°F (22°C)

... I rigged up a raspberry pi and connected it to a thermwrap to regulate temperatures for my wort. All was working swell until I made a slight tweak in the code, and commented out the section that ...
5 votes
1 answer
340 views

Interpreting single-infusion mash instructions with two temperatures listed

I've been brewing all-grain for a while now, but I can't figure out why the recipes I read have the following. Take this example: Mash Schedule: Single Infusion, Light Body Total Grain Weight: 10.25 ...
1 vote
2 answers
5k views

Pitched yeast at 40 °F (4.5°C). Too cold?

I pitched the yeast at 40°F (4.5°C). Was it way too cold and should I re-pitch?
1 vote
2 answers
113 views

Temperature of wort hit 50°F(10°C) when yeast has a minimum temperature of 60°F(15°C)

This is unrelated to the question I just posted here. (Yes I'm having a bad day regarding temperatures, both too hot and too cold!) My yeast had a temperature range of 60-72°F (15.5-22°C). It has ...
3 votes
2 answers
96 views

Conditioning and storing beer at temperatures around -5°C

I am bottle-conditioning and storing beer in a storage room with temperatures reaching as low as -5°C (significantly below the freezing temperature of water). There are few sudden changes in ...
2 votes
4 answers
74 views

Suggested fermentation temperature for the beer kits

Suggested fermentation temperature on the beer kit is ambient temperature or its the temperature reading on fermentation bucket? Also i am not able to keep steady ambient temperature as our flat's ...
6 votes
3 answers
27k 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?
6 votes
3 answers
3k 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 ...
2 votes
2 answers
423 views

Increasing mash temp by adding hot water rather than heating the mash?

Maths was always my worst subject.... I have a fixed lauter-grill/filter at the bottom of my mash tun so i can't stir anything that falls through it = the gas burner gives me a burnt bottom :( ...
2 votes
2 answers
2k views

Keezer temperatures

setting up a keezer, wonder what temperature should I set up and how many degrees delay?In your guys experience what is the sweet spot to keep beer cold and keep the freezer healthy?I was thinking 2 ...
3 votes
2 answers
295 views

When to oxygenate when you delay pitching the yeast?

It's time for some summer brewing and that means the warm tap water running through my wort chiller will have trouble cooling my wort down below the upper 70s. Even for the Belgian style beer I'm ...
4 votes
2 answers
7k views

What is the ideal temperature during carbonation with priming for an ale?

During sugar priming, how does the temperature influence? In my understanding, higher the temperature, faster the carbonation process. But can this somehow produce some off-flavors on the beer? Too ...
9 votes
1 answer
1k 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?