General Fermentation Temperature Rules?

Discussion in 'Homebrewing' started by Gaetti, Nov 30, 2016.

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  1. Gaetti

    Gaetti Initiate (0) Nov 30, 2016 Texas

    I was just wondering if there is a general fermentation rule regarding what the room/fridge/storage ambient temperature should be compared to the yeast's ideal temperature range when fermenting.

    I use both a sticker on a glass fermenter and a temperature controller outlet thermostat on a converted chest freezer to control the temp but I've been told the temperature inside the wort could actually be anywhere between 5-10 degrees higher due to to the fermentation activity so I really don't know what temp to store it at.

    For example: If I have I Belle Saison Yeast with a desired temp between 63-77F, what temp should I set the fridge thermostat to? Bonus points if you guide me on the starting temp and how it should be altered during the fermentation phases (if at all).
     
    #1 Gaetti, Nov 30, 2016
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If I was using your setup, I'd probably set the controller so that the average temperature in the fridge is 4-5 degrees lower than the target fermentation temp during peak fermentation. You mentioned a 5-10 degree difference, but that's pretty extreme, except maybe for some very high gravity worts.

    After fermentation peaks, I'd gradually increase the fridge temp, watching the fermenter thermometer and ramping up as needed to maintain the desired temp and discourage the yeast from quitting.

    Thermowells are nice.
     
    #2 VikeMan, Nov 30, 2016
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  3. djtothemoney

    djtothemoney Zealot (591) Nov 30, 2015 Ohio

    I generally keep my fermentation chamber at the bottom 1/3 of the temperature range (unless I'm using temperature dependent yeast, like Hefeweizen), then slowly dial up to the middle as fermentation goes on. I duct tape the probe for my keezer to my fermenter.
     
    #3 djtothemoney, Dec 1, 2016
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  4. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    While thermowells are very nice, I don't own any. I have always taped the probe to the side of the carboy or bucket and have always had great results. I normally a thick flexible piece of foam to insulate the probe as much as possible. I normally set the -set temperature- 1 degree below my actual targeted temperature.
     
    #4 CADETS3, Dec 1, 2016
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  5. Gaetti

    Gaetti Initiate (0) Nov 30, 2016 Texas

    Thanks a lot for the responses. I've brewed two light ales (a Koslch style and a blonde) and both had a bit of an unwanted buttery flavor. Not sure if its just a common extract twang issue or if there's something else wrong with my process and the temperature is one variable I'd just like to nail down. I never had the issue with my darker ales or even IPAs.
     
    #5 Gaetti, Dec 2, 2016
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Buttery indicates diacetyl. This can usually be prevented by maintaining the temperature at or above the fermentation temperature for a couple days after attenuation has wound down.
     
    #6 VikeMan, Dec 2, 2016
  7. Gaetti

    Gaetti Initiate (0) Nov 30, 2016 Texas

    Perfect - so here's my plan: I'll keep the temp 5 degrees below the middle of the target yeast temp range until fermentation slows, then gradually increase the temperature until I'm at or slightly above the top of the range and leave it there for a couple days before racking to a secondary or bottling.

    I think the issue with my light beers is that I kept them on the low side of the yeast temp range (or even below that) until bottling. Thanks again.
     
    #7 Gaetti, Dec 2, 2016
  8. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    It is possible you bottled too soon as well. Make sure you give the yeast enough time to "finish" the beer before you bottle.
     
    #8 wspscott, Dec 3, 2016
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  9. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Thermowells are cheap to buy, and easy to use. I usually start my temp control exactly where I want to keep it with a 2 degree bias. Once fermentation starts to slow I let it free rise to the high end of that yeasts comfort zone. Except saisons, I pitch those at room temp and let them do their thing.
     
    #9 SFACRKnight, Dec 3, 2016
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