Yeast Fermentation Ranges

Discussion in 'Homebrewing' started by GreenKrusty101, Jul 20, 2012.

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  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    The conventional wisdom here, is that you must have an exact high tech temp control method for fermentation. From my experience (only a few continental styles and no lagers), fermentation temp control is not that big a deal. Wait!...what I mean is: it appears, for most ale yeasts, that if you keep it in the recommended range...it really doesn't matter how much it flucutuates within the range as long as you finish it at the top of that range. Auto-temp (21st Century : )) control is nice, but if you are focused on your brew...it's really not a big problem.

    Current local weather conditions: Mid 90s...15% humidity...100% chance of frozen bottles/Wet T-shirt use : )
     
    #1 GreenKrusty101, Jul 20, 2012
  2. superspak

    superspak Grand High Pooh-Bah (10,927) May 5, 2010 North Carolina
    Society Pooh-Bah Trader

    I know quite a few people that do water baths in those huge beverage bucket things with frozen water bottles and a probe thermometer.

    [​IMG]

    Personally I am pretty happy about having a ranco and chest freezer. For the most part clean american ale yeasts I have used have had been good without worrying too much about temp control. First time I made a porter last year with WLP002 it was a disaster with over the top fruitiness(still drank it all). This year a robust porter with my keezer and WLP002 turned out fantastic. So now I am looking forward to making some Hefeweizens and Belgians because I have temp control.
     
    #2 superspak, Jul 20, 2012
  3. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    So what you're saying is that I you keep the fermentation within the recommended temp range that you'll be ok?

    Major revaluation, call the media.
     
    #3 Homebrew42, Jul 20, 2012
    LeeryLeprechaun likes this.
  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    WLP002 is not even the most finicky yeast either...WY1028/WLP013 is by far IMHO the most temp sensitive yeast. It's funny, but I've spent a lot of $ on beer equipment and still don't have a hi-tech fermentation chamber : (
     
    #4 GreenKrusty101, Jul 20, 2012
  5. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yeah, I really went out on a limb there...but it's early : )
     
    #5 GreenKrusty101, Jul 20, 2012
  6. jokelahoma

    jokelahoma Savant (1,162) May 9, 2004 Missouri

    On a related note, if you follow the directions when putting together Ikea furniture it almost doesn't suck. :-)

    I agree with what you're saying, but I do think you'll notice a difference, especially depending on where you start. If you start by pitching at the top of the recommended range, you'll end up with a more estery end product than if you pitch cooler and let the temp rise. Obviously there are other factors involved as well, but all things being equal... But no, it doesn't have to be fancy, schmancy temp control. You just have to control temps. If that means staying awake for 72 hours straight and blowing on your fermenter, well if it works, it works.
     
    #6 jokelahoma, Jul 21, 2012
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  7. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Hold on, I've got another one for you...

    As long as you mash within saccrification temp range, your malt will convert!

    *BOOM* I just dropped a knowledge bomb on you!
     
    #7 Homebrew42, Jul 21, 2012
  8. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Actually, ... sacc temp range has a lot more affect on the final product IMHO
     
    #8 GreenKrusty101, Jul 21, 2012
  9. MutchBrew

    MutchBrew Initiate (0) Jul 5, 2012 Washington

    That's deep.....
     
    #9 MutchBrew, Jul 21, 2012
  10. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    You guys are blowin' my mind, maaaaan! Whoooooaaaa!
     
    #10 MLucky, Jul 21, 2012
  11. cmmcdonn

    cmmcdonn Initiate (0) Jun 21, 2009 Virginia

    You guys are all wrong. Ron Popeil needs to write a brewing book. Set it and forget it...
     
    #11 cmmcdonn, Jul 21, 2012
    nickfromsacto likes this.
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