« on: December 21, 2009, 03:20:49 PM »
Yeah, a little "smoky" phenolics.
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Second, I've now convinced myself that placing a thermowell w/ controller probe in the fermenting beer is not such a good idea. Most controllers run with a 3 or 4 degree temperature offset, so the beer temp would be swinging up up and down. Plus, the lag time for the temp to reach the probe may cause the outer areas of the fermenter to be too cold before the controller shuts off. And trying to tighten the temp offset just makes the compressor work harder. I guess I'll just have to manually monitor the internal carboy temp and adjust the ferment chamber temp accordingly.The stick on Fermometers are very accurate. Then you can be the controller. Which will work just fine with frequent checks. The first few days of fermentation are the more important time period. At first you'll need to adjust the temperature down to control the rising fermentation temeperature. As it settles down you'll need to increase the fridge temperature to prevent it from chilling too low. After that it is pretty stable. Unfortunately every beer will be different. Lagers change slowly, ales more quickly, and keep a very close eye on big beers.
I'm glad we had this discussion!
thanks for the advice tom - this will be my first gyle - I have done an all first runnings BW before and the richness of the malt is jawdropping.If you want a lower pre-boil gravity you can mash a little thinner. Here are some numbers from Steve Holle's article in the August Zymurgy.
I plan on doing exactly as you suggest and see where the gravity for the first runnings is and then make a judgement call. Reason being, I don't necessarily want my BW to be over 1.100 - so if its coming out 1.090 preboil, I might do a little mixing to get it down to mid 70s and shoot to end up there.
I borrowed a second BK from a friend so I'm all set.
And right after I get these two in the fermentor, I'll be making my Old Ale. Don't know if I'll p-g that one too though, that might break my back for the day, but I think I can handle the three.