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re: Homebrewing: In-Process Thread
Posted on 8/6/13 at 11:10 am to Zappas Stache
Posted on 8/6/13 at 11:10 am to Zappas Stache
quote:
I'm not sure about the cool pack. Have you used this when things were working? I just tape the probe to the outside of the carboy.
I only use the cool pack when i'm not fermenting. I tape the probe to the side of the carboy and cover it with some folded up paper towels.
0
Posted on 8/6/13 at 11:11 am to LoneStarTiger
quote:
one thing I worry with is that I will have to keep the freezer in the garage, and it gets hot as frick in there. seems like it would have to kick on and off a lot dealing with the extremely high temps
It really isn't a problem. Those chest freezers are remarkably well insulated.
Posted on 8/6/13 at 11:12 am to Fratastic423
quote:
I have no answer to your question, however I wanted to point out that you probably could go a little cooler on the temp. In an air environment the fermenting wort is going to be a good 6-7 degrees warmer than the surrounding them.
It's set at different temps depending on the style. I just have it at 68 right now to figure out how to adjust my temps. But i think it's just working a bit harder to cool off, so when the compressor shuts off, the ambient air is still cooling.
Posted on 8/6/13 at 11:27 am to BugAC
quote:
It's set at different temps depending on the style. I just have it at 68 right now to figure out how to adjust my temps. But i think it's just working a bit harder to cool off, so when the compressor shuts off, the ambient air is still cooling.
I had similar issues in the past when using cooler packs to measure temp. I switched to using a growler full of starsan solution and haven't had issues since.
ETA: I only use a starsan solution to prevent mold or other nasty crap growing in my fermenter/kegerator.
This post was edited on 8/6/13 at 11:29 am
Posted on 8/6/13 at 11:27 am to BugAC
when setting the controller for fermentation, do you generally just go with the recommended temps for the particular yeast?
Posted on 8/6/13 at 11:32 am to LSUGrad00
quote:
I switched to using a growler full of starsan solution
I use a mason jar full of starsan and keep 2 or 3 thermometers in there. Have one of those inside outside temp displays and run that wire inside my freezer so I can see what the temp is just by looking at it.
Posted on 8/6/13 at 11:33 am to LoneStarTiger
quote:
when setting the controller for fermentation, do you generally just go with the recommended temps for the particular yeast?
I start it off a little cooler... 3-4 degrees, because the yeast action puts out some decent heat. After a few days of heavy action I let it rise to the recommended temperature. I was talking with Andrew at Parish and he said that after 3-4 days the yeast will have done the bulk of their work and you don't need to control it as much, which is nice if you want to get another batch going and can only control one at a time like me.
Posted on 8/6/13 at 11:35 am to s14suspense
quote:
I use a mason jar full of starsan and keep 2 or 3 thermometers in there. Have one of those inside outside temp displays and run that wire inside my freezer so I can see what the temp is just by looking at it.
I need to start doing this as a double check.
Posted on 8/6/13 at 11:35 am to LoneStarTiger
quote:
don't even get me started on your farmhouse brewers, with your fancy yeast harvesting and washing and open fermentations and what not
You left out BIAB
I think I might be the only doing open fermentation. I brewed "by the book" for many years and we made a lot of good beer. I wanted to get back into brewing but didn't want the long brew day and all the equipment to keep up with. I can now spread my brewing out over a weekend and work on it here and there when I have some free time. My main interest now is brewing simple low ABV beers that highlight the yeast and hops.
Posted on 8/6/13 at 11:46 am to LoneStarTiger
quote:
do you generally just go with the recommended temps for the particular yeast?
Sometimes. If the yeast strain recommends 64-72, i'll probably set my controller at 68, with a differential of 2. After a few days i'll drop it down to 67.
Posted on 8/6/13 at 11:51 am to s14suspense
so you just sit a jar of starsan in the freezer and put the temp probes in it to check the temps and run the controller?
Posted on 8/6/13 at 11:58 am to LoneStarTiger
quote:
so you just sit a jar of starsan in the freezer and put the temp probes in it to check the temps and run the controller?
yep, This may go without saying, but it's starsan mixed with water not straight starsan.
This post was edited on 8/6/13 at 11:59 am
Posted on 8/6/13 at 12:07 pm to rds dc
quote:
You left out BIAB
because I am studying on this as a way to avoid buying a bunch of equipment and still doing an all-grain batch
Posted on 8/6/13 at 12:18 pm to LoneStarTiger
quote:
because I am studying on this as a way to avoid buying a bunch of equipment and still doing an all-grain batch
How big of a pot do you have?
Posted on 8/6/13 at 1:29 pm to s14suspense
quote:
How big of a pot do you have?
I brew in a converted keg.
Posted on 8/6/13 at 5:28 pm to LoneStarTiger
quote:
I have a question for y'all. I am planning my next upgrade, and it will be one of these three options: 1. the ability to control fermentation temps 2. move to all-grain 3. kegging
I'm going to agree with others about #1 being most important, esp. if trying to brew a specific style and/or clone. However, I don't worry so much about it because the yeast I'm working with seems to do fine across a wide range of temps. I use a water bath in the garage to prevent wild swings in temp but that is all I do for temp control.
Then I would go all grain before kegging. I don't mind bottling, like to bottle condition my stuff, and all the equipment needed for kegging would drive me crazy.
Posted on 8/6/13 at 5:35 pm to s14suspense
quote:
How big of a pot do you have?
I use a 7.5 gallon. It fits nicely in my oven and that works out great for holding a steady temp over a 90 min mash. I have done both full volume and partial volume mashes and don't really notice any difference in efficiency. The partial volume is easier to move around and opens the option to sparge.
Posted on 8/6/13 at 7:43 pm to rds dc
Think that's my plan, fermentation control, then all grain, then kegging
Thanks for the input guys
Thanks for the input guys
Posted on 8/7/13 at 2:25 pm to bbrou33
Here you go. $100 for a starter kit plus choice of stout, ESB, or pale ale recipe kit from Austin Homebrew.
Posted on 8/7/13 at 2:53 pm to BMoney
quote:
Here you go. $100 for a starter kit plus choice of stout, ESB, or pale ale recipe kit from Austin Homebrew.
That'd work for sure.
All you need is a big stock pot or something large enough to brew in.
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