Brew liquid Temp

[linearcraig]

Right so as some of you may have read over the past few days, I've started my first brew and quickly discovered my house is quite warm.

Initially I was looking at the ambient air temp and from what I've read here I should be concerned more about the temp of the brew liquid itself.

I've taken a few measurements using a sterilised digital probe thermometer, and its coming in around 21.1c, which is the top of the 18-21 mark.

Do you think I will get any off tastes if it was sitting like this the entire time, bearing in mind that this is the temp of the mix about 4 days in when most of the initial ferm drama (ie foam and bubbles) seem to have slowed.

Any advice would be much appreciated.

PS I will maybe try the towel wick method next brew

 

[prolix]

it will be fine at 21

 

[linearcraig]

Great!

Not looking for perfection just don't want swill lol

You lot have been very patient with me and my constant questions so very happy with this forum. :thumb:

 

[joe1002]

We were all there once LC :thumb:

Glad you are enjoying it here. :

 

[fermentall]

Watch out LCraig, there's normally a price to pay for their patience :whistle:

 

[linearcraig]

Still hoaning my nose aswell. Right now I think my 4 day old fermentation smells a bit like bananas so I was worried Id produced some off flavours.

 

[pittsy]

is it a wheat beer ? , mine smell fabulous at around 3 days in with vanilla and banana aromas .

 

[PD]

dont worry too much re smells from your fermenter, your beer is going through many changes and the more complex your ingredients are the more complex the smells will be.
The only smells you should be concerned about are those that come from the glass as your beers poured.

 

[jonnymorris]

Not wishing to post the only negative comment... whilst 21 is fine, the initial fermentation is over and most of the business is done. There is therefore the risk that it was a fair bit warmer than 21 when the yeast were active and it is the early stages of ferm when temp is most critical.

If you can do anything to control your temp to make it both correct and stable you will reap the rewards in your finished beer.

p.s. brew liquid = wort (or beer if it has fermented).

 

[linearcraig]

This was my first brew so my second one I'm going to focus on the wort temp. I have a digital probe thermometre now so I should be able to keep an eye on it.

I also discovered my loft is between 9-13c right now. That a good temp for conditioning. I'm going to keep it at 18-21 for a week then put it up there.

 

[bottler]

This was my first brew so my second one I'm going to focus on the wort temp. I have a digital probe thermometre now so I should be able to keep an eye on it.

I also discovered my loft is between 9-13c right now. That a good temp for conditioning. I'm going to keep it at 18-21 for a week then put it up there.

I keep mine in the loft also... to make it harder for me to get at them... this hasnt worked.. but im much fitter now climbing up and down a loft ladder every night.