Importance of Temperature control

[Dave Savoie]

Normal ale fermentation temperatures range from 68 to 72 °F (20 to 22 °C) and lager fermentation temperatures from 45 to 55 °F (7 to 13 °C). Also keep in mind that the heat generated by an active fermentation can warm a typical 5-gallon (19-L) batch of beer by 10 to 15 degrees Fahrenheit (5.5 to 8.3 degrees Celsius). Even though a basement in a northern climate may be cool enough to keep ale fermentation from overheating, it is often not cool enough to properly conduct lager fermentation. On the other hand, fermenting below the normal temperature range for a given yeast strain may result in a sluggish or incomplete fermentation. So what if your brewing area does not hold a desirable fermentation temperature during the time you wish to brew? Following are a number of techniques to help manage fermentation temperatures that vary from the simple to the sophisticated.

What I would suggest to all brewers is this if you do not have a fermentation fridge or freezer to ferment in because if your ambiant temperature in your fermentation area is say 65-70 F then when you beer reaches full ferment it verywell could be 75-85 F which is way to warm to avoid off flavors then once your ferment is done the temp drastically drops and your yeast falls to the bottom due to the drop in temp your yeast will go dorment and not finish what its supposed to do

[Kyle]

yep, had to place a fermenter in an ice bath recently. Also used the swamp cooler trick once the ice melted: you put it in a tub of water, put a wet shirt over it and have a fan blow on it. As the water evaporates, you get refridgeration, and the shirt wicks up more water from the bottom of the tub. Then you resolve to buy a keezer instead of a small kegerator. Also, the water needs to be changed daily or treated with something to keep the nasties down.

[Dave Savoie]

the first 3-4 days are most important to curb the temp fluctuations

[Kyle]

generally, ale yeast can withstand being warm to begin with, but once active fermentation starts then it may need to go in an ice bath if the ambient temp is near the max working temp of the yeast. I generally chill only to the point of being at the upper end of the pitching range though, as otherwise, the fermentation seems to start more slowly.

the yeast will of course still ferment at a really high temp, but it will generate fusel alcohols and other really unpleasant stuff that could make the beer drain-worthy

[Dave Savoie]

Im debating using a thermowell VS taping the temp probe to the side of my carboy and insulating it

but based on this post Im gonna go with the thermowell stopper

http://www.thebrewingnetwork.com/forum/ ... 0&start=12

[Kyle]

thermowell will be more accurate for sure

[Dave Savoie]

cant wait to make a lager !!!