General Category > Yeast and Fermentation

No fermentation temp control

(1/3) > >>

john f:
Like most of you I go to a lot of tap rooms and breweries.

I look at every system I can see. I've been assuming all the conicals I've seen are jacketed/cooled systems. I know some are but yesterday I was at a nano brewery and I saw some conicals I could tell were not jacketed or cooled or temp controlled in any way. I saw the temp strips pegged over to the right outside the "ale" range. They were just free standing with no temp control at all.

Thing is... the beer was alright.   ??? We tried several and I'll admit the fruiter styles were better than the others.

I've always worked at cool fermentation temps from the start but It made me wonder about room temp fermentation. Has anybody brewed several styles at ~75-~80 and compared beers?

Say an IPA fermented at 70 vs ~80.

I'd be nervous to test a batch of IPA at 80 degrees but I am curious.

deepsouth:
let me tell you about my last brew......   i'll make the long story short....  i needed to brew a beer to send to a festival and i had less than three hours (to brew) and less than three weeks to get it bottle conditioned.

i brewed a single hop pale ale.

i did a partial boil rather than a full wort boil to cut down on the time to get to boil.  i "cooled" it with 3.5 gallons of refrigerator cold water which did NOT get the temp down to the point where it was registering on the "fermometer"  i let it cool for a couple more hours in the house and when i pitched the yeast, it still had not come down yet to within the range listed on the fermometer.  it didn't start registering low enough until the third day of fermentation.  i bottled after seven days.

bottom line, the beer turned out great, was well received at the festival and the last homebrew club meeting. 

i won't cut one that short again unless absolutely necessary, but i'm not going to get as stressed out about it anymore either.

lornemagill:
i control my temp now but i fermented many batches at 80-84, never a problem.

Slowbrew:
I've brewed some high temp beers and most of them were great.  Once in a while, with the wrong yeast for the conditions, I would get one where the general comments were "that's interesting" or "it's got a flavor I wasn't expecting".  There is a lot of things you can get away with if use a forgiving yeast.  8^)

Paul

morticaixavier:
Were the conicals pressurized? that can make a difference apparently as well. but yeah. Cooler temps might be best practice but it isn't always totally make or break. However, I have noticed an improvement in all my beers with the temp control.

Navigation

[0] Message Index

[#] Next page