Euros is money, right?
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perfect for my even then quirky image (I never drank 'normal' beer) ...and it was priced right.
I use plain (unflavored) dental floss to hold my nylon knee-high.
A couple of things still lurking in the gray cells that bother me.... Yes, Palmer addresses the exothermic action of fermenting beer, and says it can run as high as +10. Then in the same chapter he says pick a spot with an ambient temperature of 65-72 degrees to place your fermenter, which is exactly what I suspect the majority of folks do.
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.
I went ahead and did the math. Fermentation of glucose (I couldn't find the free energy for any disaccharides) releases 235 kJ/mol. Assuming a 20 L batch and 10% drop in sugar (about average, I think, for a 1.060 beer) that's about 2600 kJ total. Without any heat being removed, that would raise the temperature of the 20 L of water by 31°C.
You can try to estimate how much of that heat will get removed by the air, but there are a lot of assumptions involved. Assuming the heat gets released at a constant rate over 72 hours, that's a steady state release of 14 W. Just eyeballing, a bucket has a surface area of about 0.55 m^2. I'm just going to use Newton's law of cooling for simplicity, with a coefficient of 10 W/m^2-K; that could be off by as much as half. Anyway, it works out to a differential of 2.5°C, about 4.5°F.
Deep mahogany in color, our full-bodied winter warmer is brewed in the spirit of British winter ales. Crafted with a flurry of roasted chocolate and caramel malts, and generously hopped, it delivers a smooth finish that makes this beer the perfect cold weather companion.
Alcohol By Volume:
2-Row Barley, Caramel 80L, Chocolate Malt
Nugget, Willamette, East Kent Goldings
- I saw "full boil" mentioned a couple of times, but am not really sure what this term means.
- As far as ferm. temp. control. How sensitive are we talking here? I am currently making a brown ale and my fermentation temp (ambient air) has been a solid 63-68 throughout the entire fermentation process. Are you suggesting going to closed refrigerated systems or some sort of insulating jacket around the fermentor?