Devhay
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- Joined
- 28/6/16
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8 Days ago I brewed an SMaSH APA with pale malt and fortnight hops, and dry pitched 1 pack of US05 at 20°c
I've got an STC1000 temp controlling the ferment fridge, which used to live inside and always kept to temp well withing a degree or so of 18°C. Recently due to space issues I've had to move the fridge outside and I noticed the other night when it was cold out that it had dropped down to 14°C.. I've picked up a heat belt today to fix this but hoping it hasn't had too much effect on the beer
Safale state that the ferment temp should be ideally at 18-28°C but I've read on a few other websites that ideal fermentation temperature is 15-22°C and the more cool the fermentation, the more neutral the flavours produced
Its 8 days into ferment and beer has hit its predicted FG already, will give it another 7 days to clear up a bit before kegging..
are there any off flavours to be expected, or would ramping up temp in a certain order with the heat belt prevent any, or should I just RDWHAHB
I've got an STC1000 temp controlling the ferment fridge, which used to live inside and always kept to temp well withing a degree or so of 18°C. Recently due to space issues I've had to move the fridge outside and I noticed the other night when it was cold out that it had dropped down to 14°C.. I've picked up a heat belt today to fix this but hoping it hasn't had too much effect on the beer
Safale state that the ferment temp should be ideally at 18-28°C but I've read on a few other websites that ideal fermentation temperature is 15-22°C and the more cool the fermentation, the more neutral the flavours produced
Its 8 days into ferment and beer has hit its predicted FG already, will give it another 7 days to clear up a bit before kegging..
are there any off flavours to be expected, or would ramping up temp in a certain order with the heat belt prevent any, or should I just RDWHAHB