Author Topic: Ambient vs Actual (sort of)  (Read 2484 times)

Offline a10t2

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Re: Ambient vs Actual (sort of)
« Reply #15 on: February 16, 2014, 10:40:35 am »
You have to make a lot of assumptions, but if you have 5.5 gal of ~5% ABV beer and it ferments out over 72 hours, with only conductive heat transfer to the surrounding air for cooling, the average temperature differential works out to ~4°F. Obviously fermentation isn't steady-state in the real world; at high krausen 2.5 times the average wouldn't surprise me at all.
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Offline klickitat jim

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Re: Ambient vs Actual (sort of)
« Reply #16 on: February 17, 2014, 06:23:08 pm »
So lag time was less than 12 hrs, had full krausen by 18 hrs. That was last Wednesday evening. Krausen just now fallen. Seems like it stayed in Attenuation phase markedly longer than normal. I started ramping the temp up one degree every 12 hrs starting Friday night when it looked like krausen was starting to subside. Starting temp was 55°. I have it set for 62° now and the beer is at 59° with the heat working it up.

It's too early to comment on overall quality but, five full days of active krausen attenuation is about double of what I normally see, and the only change was temp probe placement and slow ramp up when activity looked like it was past peak.

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« Last Edit: February 17, 2014, 06:33:56 pm by klickitat jim »

Offline klickitat jim

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Re: Ambient vs Actual (sort of)
« Reply #17 on: February 21, 2014, 02:57:43 am »
At one week I checked gravity. Oktoberfest OG 1.050 now 1.018, 80/- OG 1.040 now 1.017, Vienna OG 1.050 now 1.019. Looking good tasting good. I've got the temp at 70° now. I think I'll give them another week and recheck.