[flbrewer]

Given the cooler temps here in Florida and the fact that I can control the fermentation temp very closely, what is recommended for the ale I am fermenting? The yeast is Wyeast 1335 and it's currently at 68 degrees.

*I noticed on Wyeast's website, the temp. range is listed at 63-75.

[Jimmy K]

Is 68 your wort temp or the temperature of the space it's in. I ask because fermentation creates heat and may be 5 or more degrees warmer than the room/chamber. If that's room temp, your fermentation temp may actually be 72-75, which is the high end of 1335's range. 
I haven't used 1335 specifically, but I would guess that 65-68 is an ideal fermentation temp.

[flbrewer]

68 is the temp of the water that is surrounding the glass carboy. I have the carboy sitting in a Coleman cube cooler filled with water (and ice as necessary). I/R gun checks on the side of the glass show the same temp, but I imagine the beer may be a degree or two higher.

[fmader]

I wish the "cooler" temps here were 68!

[tommymorris]

68 is the temp of the water that is surrounding the glass carboy. I have the carboy sitting in a Coleman cube cooler filled with water (and ice as necessary). I/R gun checks on the side of the glass show the same temp, but I imagine the beer may be a degree or two higher.

Water is a better thermal conductor than air so I agree if water is covering most of the surface area of the fermenter it will pull heat off quickly and therefore stay close to the beer temp (0-2 degrees).


I have no proof of this though.

[flbrewer]

I wish the "cooler" temps here were 68!

Downright chilly!

[HoosierBrew]

I wish the "cooler" temps here were 68!

Downright chilly!

I've got in laws that live in Orlando - they complain about being cold when it's 65F.  You guys would NOT have cared for living in most of the country this week!  I think the wind chill was -41F here on Tuesday am.     

[Jeff M]

One of my facebook friends posted a picture of people wearing winter coats, hats and gloves in 65 degree weather during the cold spell a few months ago.  I was laughing like crazy, of course its been -15 here and im still wearing shorts.... to each his own i guess.

[Jimmy K]

68 is the temp of the water that is surrounding the glass carboy. I have the carboy sitting in a Coleman cube cooler filled with water (and ice as necessary). I/R gun checks on the side of the glass show the same temp, but I imagine the beer may be a degree or two higher.

Water is a better thermal conductor than air so I agree if water is covering most of the surface area of the fermenter it will pull heat off quickly and therefore stay close to the beer temp (0-2 degrees).

I agree too.
You could cool it down a little, though at this point I wouldn't bother. Yeast like stable temperatures. And temperature during the growth phase is most important. That is probably over now. At 68 it should be good.

[euge]

Perfect temp for most ale yeasts!

Don't get too caught up with the inside/outside the fermenter temp differential as that ROT is not really accurate. Particularly with the immersion approach as you're practicing- there should be little to no difference in the surrounding water and the interior of the fermenter. I have zero variance in my chest freezer setups as well.