Author Topic: Fermentation chamber too cold?  (Read 1252 times)

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1856
    • View Profile
Fermentation chamber too cold?
« on: May 05, 2013, 06:01:23 PM »
What a day you guys, finally done brewing my first batch and have one last issue.
-My cooler with ice and water is unexpectedly colder than I originally planned. My Thermapen is showing 42 degrees for the water temp around the carboy. The stick on-Fermometer is reading 66 (attached to carboy above water line in cooler). That's a big darn gap. I just don't want the actual wort temp to get too low and stall fermentation. Thanks everyone!
« Last Edit: May 05, 2013, 06:21:11 PM by flbrewer »

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 7998
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Fermentation chamber too cold?
« Reply #1 on: May 05, 2013, 07:21:56 PM »
66 is a good temp for the wort/beer. I'd be afraid that it will cool down too much too. Maybe change the water or just pull carboy out for now. Unless your house is warmer than 70 degrees it should be fine at 66 overnight and probably won't change much die to thermal mass
Cowboy. Pirate. Brewer.

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1856
    • View Profile
Re: Fermentation chamber too cold?
« Reply #2 on: May 05, 2013, 07:24:55 PM »
Where I am in Florida, the nighttime temp in the house will hover around 70, daytime around 76. I'm just adding some warm water slowly and monitoring. How accurate are those stick on fermometers? My fear is the beer inside the carboy is in the 50's and I don't know.

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7484
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Fermentation chamber too cold?
« Reply #3 on: May 05, 2013, 08:26:40 PM »
They are suprisingly accurate. I would get your water temp to ~55 and call it good. pull the ice if it's still in there.

If it reads 66 it's probably right around there. which is perfect
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1856
    • View Profile
Re: Fermentation chamber too cold?
« Reply #4 on: May 06, 2013, 04:36:10 PM »
File this next question under "over thinking it" So my water temp and fermentor has been very stable over the past 24 hours (first day of fermentation). Right now the fermometer is showing green on 64 and yellow on 66. Should I leave it alone and assume it'll warm up a bit over the next week, or try to warm up the water a bit?

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7484
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Fermentation chamber too cold?
« Reply #5 on: May 06, 2013, 08:00:58 PM »
it's perfect. no reason to do anything. 64-66 is a great temp to be at.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 3777
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: Fermentation chamber too cold?
« Reply #6 on: May 07, 2013, 09:33:20 AM »
Due to evaporation, the water will be a couple degrees cooler than the air. So 70-76°F ambient plus a water bath may be just right. Obviously you can supplement that with ice if the beer starts to get too warm.
Beer is like porn. You can buy it, but it's more fun to make your own.
seanterrill.com/category/brewing
twomilebrewing.com

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1856
    • View Profile
Fermentation chamber too cold?
« Reply #7 on: May 07, 2013, 09:44:19 AM »
I should add that the water temp in the cooler has stayed VERY stable at 60.

Offline ynotbrusum

  • Senior Brewmaster
  • ******
  • Posts: 1735
  • Da mihi sis cerevisiam.
    • View Profile
Re: Fermentation chamber too cold?
« Reply #8 on: May 07, 2013, 10:59:28 AM »
Unless you want certain esters present, you are in good shape and should not do anything with it.  It will likely warm up over the next few days and turn out perfect.  If it stays colder than you want, you can remove it from the after in a few days and let it free rise a bit at the end of fermentation.  Good job!
Hodge Garage Brewing: "Brew with a glad heart!"

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1856
    • View Profile
Fermentation chamber too cold?
« Reply #9 on: May 07, 2013, 12:31:25 PM »
Unless you want certain esters present, you are in good shape and should not do anything with it.  It will likely warm up over the next few days and turn out perfect.  If it stays colder than you want, you can remove it from the after in a few days and let it free rise a bit at the end of fermentation.  Good job!
Would you elaborate on the esters? I've noticed this afternoon it has finally risen a bit. The fermometer has raised to show 66 for the green and 68 yello.

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7484
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Fermentation chamber too cold?
« Reply #10 on: May 07, 2013, 02:14:07 PM »
Unless you want certain esters present, you are in good shape and should not do anything with it.  It will likely warm up over the next few days and turn out perfect.  If it stays colder than you want, you can remove it from the after in a few days and let it free rise a bit at the end of fermentation.  Good job!
Would you elaborate on the esters? I've noticed this afternoon it has finally risen a bit. The fermometer has raised to show 66 for the green and 68 yello.

Unless you are asking out of pure curiosity I would not worry to much about esters at this time. you are likely going to end up with a very nice clean brew this time around.

But a quick overly simplified rundown...

esters are the family of chemicals that are responsible for a variety of fruity flavors in ales. You might notice them most strongly in belgian beers. The pear/apple/plum/cherry like aromas and flavours you might find in one of these ales are the result of esters.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1856
    • View Profile
Fermentation chamber too cold?
« Reply #11 on: May 07, 2013, 02:21:03 PM »
Well I can tell you it smells like delicious banana bread. My question was should I drop it back down to 64-66?

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7484
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Fermentation chamber too cold?
« Reply #12 on: May 07, 2013, 02:33:00 PM »
yeah, you might want to add a little ice and try to back that down but 68 is not much of a problem. If I recall you are using the US05 yeast which is tolerant of 68ish
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce