Brew Fridge Temperature

[earthwormgaz]

Hi Forum,

I'm brewing a porter this week. I used the new brew fridge I bought with inkbird temp controller which switches the fridge and a greenhouse heater.

I found both times I used it so far, its foamed over with yeast and made a mess. I never had this when I brewed on the kitchen floor.

I had a look at the settings. I was targetting 20.5, so I dropped it to 19.5 in case it was getting too hot. The Cd cooling threshold was 2.0 and the Hd heating one was 0.5. I dropped Cd to 1.5. Maybe it couldn't cope with that burst of warmth when the yeast got going?

I also wondered about the temp probe. I've stuck in onto the ferment bin about half way up. I've seen people who have fitted a metal probe tube to try and get the core temperature. I was wondering if just stinking it to the roof of the fridge would be a good option? Heat rises right? So if its too hot at the top, then that's the warmest part inside the fridge, so a conservative testing point?

Anyway, the spilled beer is cleaned up, not too much lost, and my garage smells like a pub ... which could be worse :)

I used Nottingham yeast by the way.

 

[RichardM]

The temperature probe should either be taped to the side of the fermenter , covered in bubble wrap, or immersed in the fermenter.
The temperature setting should be decided based on the recommendations for the yeast. Set-up a blow off tube instead of an airlock to deal with the vigorous yeast activity.

 

[MashBag]

What temp are you pitching at?

 

[earthwormgaz]

I waited until the fridge said it was 20 degrees in there.

 

[RichardM]

I waited until the fridge said it was 20 degrees in there.

What temperature was the wort?

 

[dlowe1992]

I spent quite a while pondering this when setting mine up. Some people seem to control the 'ambient' temperature in the fridge. Problem with this route is the temperature inside the vessel will get higher during active fermentation. Given you're getting some pretty vigorous fermentations I'd avoid this route altogether as you're more than likely going to get higher temps in the FV than the temp in the fridge.

I went down the 'tape to the side of the fermentor' route, exactly as @RichardM describes above. I then set the probe slightly on the lower side of the temperature I'm aiming for, to allow for any temp difference between the edge of the fermentor and the centre. Eg. I'm fermenting a golden ale at the moment aiming for a temp of 18-19, I've set the probe to 18 with the cooling to kick in if it reaches 19 (eg 1 CD). Seems to work for most...

I'm led to believe most of the yeast derived flavours are generated in the first couple of days of really vigorous fermentation, which also means this is the time any off flavours from high temps etc can be created. So best to keep it where you want it for the first couple of days and then you can up the temperature towards the end if needed to ensure full attenuation etc...