When does fermentation temps matter?

[funkenet]

I brew mostly ales and I am wondering if I have to control the fermentation temp the whole 5-10 days of fermentation with my refrigerator + temp control or could I be more green and just keep it in the fridge the first couple days? It stays pretty cool in my basement all summer long (69-74F) but it is the daily temp swings I worry about.

Stay Funke,

[BeerPal]

Don't try to cheap-out. Control the temps throughout fermentation or suffer the consequences.

[portlandhophead]

Don't try to cheap-out. Control the temps throughout fermentation or suffer the consequences.

+1. Fermentation is the most important step in making beer. You really don't want to cut corners here. Keep the yeast happy and control the ferment temp. Besides, most yeast strains have very specific temperature range requirements, which, if not satisfied, will make them very unhappy. Alright? Good.

[Evan B]

If your ambient temp is 69-75, your fermentation is really probably closer to the mid or upper 70s. the yeast put off some heat when they get active. I would stick a fermometer to the side of your carboy to monitor how your actual fermentation temp is doing.

with your situation, if you don't want to invest in a whole temp controlled system, try the tub full of water method. water changes temp a lot slower than the ambient air, and the evaporation cools everything off a few degrees. probably wouldn't hurt to drape a wet t-shirt over it while you're at it too. everyone loves a good wet t-sihrt.

[funkenet]

I already have a dedicated frigde, so I just need to get the temp controller module and thermawell. I still am not convinced that it needs to be that controlled after the bulk of the fermentation is over. The heat only raises during the vigoris stage of fermenatation. Therefore wouldnt I be fine turning the fridge off after this, or am I completely wrong?

[Chupa LaHomebrew]

You can let it get a little warmer after the first 80% or so is done, but the key here is a little. As in taking it up from 68 to 70 or 72 absolute max. Keep a fermometer on all your carboys and see what kind of temps you can achieve in your basement.

[Blowmax10]

fermentation temp control? My favorite subject

http://www.youtube.com/watch?v=0cWa2Owl ... annel_page

[BeerPal]

I still am not convinced that it needs to be that controlled after the bulk of the fermentation is over.

Hey, it's your beer. Knock yourself out.