When does temperature control matter most?

[zeptobrewer]

I've been thinking about adding another fermentation vessel so I can have a few batches on the go at once from time to time.

I have a brewfridge but it'll only fit a single bucket at a time.

Is there a point at which temperature doesn't matter so much and I can move it to a less stable environment?

For example, if I wait a week or so before I want to dry hop, can I just stick it under the stairs and be reasonably confident that it could sit there for a week or two happily? How about even sooner? Does that change if I rack to a secondary?

I'm sure I need to RDYHAHB a little more about this, but I've got the fridge set up so smoke them if you got them...

 

[MartinHaworth]

My understanding is that it is the early stages of fermentation that are critical in terms of forming / controlling off flavours. But it is the later stages that can contribute towards clarity (cold crash etc).

IF, I had to do this (and I would prefer not to...) I would keep it in the brew fridge for 1 week. Remove it and put in the most stable environment in my house (under the stairs) for 1 further week and then bottle.

Our understairs cupboard varies about 3 degrees at present (summer) - this is much less than winter variations when the house cools and warms with the central heating cycle.

It might be interesting for you to take a day and measure the temperature under the stairs every couple of hours - at least then you know what you are dealing with.

Do be careful about the length of your dry hop. 3 days should be plenty. Leaving the beer on the dry hops too long can lead to grassiness or oxidation.

Best wishes

MArtin

 

[Banbeer]

It might be interesting for you to take a day and measure the temperature under the stairs every couple of hours - at least then you know what you are dealing with.

I bought a greenhouse thermometer that gives readings of the highest and lowest temperature for a similar reason.

 

[zeptobrewer]

I'm a proud nerd, I have the equipment around the house to set up some remote temperature monitoring... Will get to it!

If I time it right, I could always have a 2-3 day break between batches during which I can cold crash the last but one brew...

Edit to add:
Got a thermometer running under the stairs. Air is 25C and my bucket of tap water is 21C right now, let's see how that evolves over the next couple of days...

 

[MartinHaworth]

I'm a proud nerd, I have the equipment around the house to set up some remote temperature monitoring... Will get to it!

If I time it right, I could always have a 2-3 day break between batches during which I can cold crash the last but one brew...

Edit to add:
Got a thermometer running under the stairs. Air is 25C and my bucket of tap water is 21C right now, let's see how that evolves over the next couple of days...

Good man!

You are indeed a complete nerd. Love it. I would be really interested to see your results.

Its worth remembering that fermentaiton is exothermic - but for 25litres that doesn't mean a lot, and if we are only looking at the second week there will be very little activity left.

One positive might be the higher temperature would act as the diacetyl rest.

It is very hot at present. 25C is towards the top end for most yeasts. But I seem to recall that last year a brewer of this parish did a high temp test on (if I recall correctly) NOttingham. My memory tells me that no off flavours were produced even up to high 20s.

Can anyone else remember of direct us to the thread?

Cheers

MArtin

 

[Banbeer]

Can anyone else remember or direct us to the thread?

Many belgian yeasts like the heat. Also Nottingham/Gervin/ Wilko Ale yeast has good temp tolerance. I've had it up to about 26C during the summer

Here you go.

 

[Banbeer]

Have you thought of using Kveik yeast in the warmer months?

 

[MyQul]

Can anyone else remember of direct us to the thread?

Cheers

MArtin

Yup it were me. I've used notty over a couple of summers. It handles mid 20's no problems

 

[MyQul]

Is there a point at which temperature doesn't matter so much and I can move it to a less stable environment?

The first three days (72 hours) after fermentation kicks off is when (off) flavours are produced. After that your fine. Ideally of course you want to keep it at a stable temp throughout fermentation

 

[stan.distortion]

I do something along those lines, my brew fridge is a knackered upright fridge freezer pretty much the same size as 2 stacked under counter fridges, the fridge part is kaput but the freezer works fine. The first part of fermentation is done in the freezer to keep temps down and when it's slowed it's moved to the fridge part and another brew put on.

At that stage temperatures can be raised to help the yeast clean up after its self, it only takes an 11w lightbulb to bring it up by a few degrees and there's enough insulation to keep it stable. Hot weather doesn't seem to effect it, it will hold 19 deg C when it's 25 deg C ambient in the daytime for several days running.

 

[MartinHaworth]

Yup it were me. I've used notty over a couple of summers. It handles mid 20's no problems

Thought it was you! Thanks.

 

[MartinHaworth]

Have you thought of using Kveik yeast in the warmer months?

After our beer clubs kveik off, sentiment has turned against kveik. It does not deliver the range of yeast characteristics that are available with ordinary yeasts.

However it does have a place, and a hot summer with limited tc might be that place.

Thanks Martin