Northkit
Well-Known Member
- Joined
- 3/5/13
- Messages
- 48
- Reaction score
- 2
Hey All,
I'm into my third brew and the biggest issue I have is one that seems to be a common one for n00bs.. Constant Temp!
Because I live in Melbourne you never know what you're going to get so keeping temps constant can become a full time job (I'm at work and all I think about is my beer temps)
So last week we had nice weather getting up to 21-22c which kept my brews (2 x coopers largers) at a cozy 22c in the garage with a heat belt, then over the weekend it dropped enough to snow around Victoria and when I checked the temps they had dropped to 12c even with the heat belts.
I panicked and wrapped them up tight to try and get the temps back up which it did, but silly me I left the blankets on and found that they then went up to 27c!
My question is will that rise in temp cause the flavors to become funky and fruity? I found a few posts that said the flavors are produced in the first 4 days and after that temp is not really an issue, these have been fermenting from 5 days to 1 week.
I will be investing in a temp controller soon as trying to keep these at a nice temp is a nightmare.
Cheers.
I'm into my third brew and the biggest issue I have is one that seems to be a common one for n00bs.. Constant Temp!
Because I live in Melbourne you never know what you're going to get so keeping temps constant can become a full time job (I'm at work and all I think about is my beer temps)
So last week we had nice weather getting up to 21-22c which kept my brews (2 x coopers largers) at a cozy 22c in the garage with a heat belt, then over the weekend it dropped enough to snow around Victoria and when I checked the temps they had dropped to 12c even with the heat belts.
I panicked and wrapped them up tight to try and get the temps back up which it did, but silly me I left the blankets on and found that they then went up to 27c!
My question is will that rise in temp cause the flavors to become funky and fruity? I found a few posts that said the flavors are produced in the first 4 days and after that temp is not really an issue, these have been fermenting from 5 days to 1 week.
I will be investing in a temp controller soon as trying to keep these at a nice temp is a nightmare.
Cheers.