hahaha, i guess when my 7 week old son wakes up for a midnight feed, ill check out the temps downstairs
but which one will you do first? h34r:
hahaha, i guess when my 7 week old son wakes up for a midnight feed, ill check out the temps downstairs
Cool. Let's just remember that when we're talking to brand new brewers it might be a good idea to make it clear that we aren't taking the lid off and bunging a thermometer into the wort to check it out.I have a fermenting fridge with a controller. Water bottle in fridge that I take the temp of.
Depends which one is blooping loudest, Kev.
Cool. Let's just remember that when we're talking to brand new brewers it might be a good idea to make it clear that we aren't taking the lid off and bunging a thermometer into the wort to check it out.
I think if OP goes down the water bath road (and it looks like he probably should) I think he'll find reasonably more accurate results by measuring that than any other simple method.
but which one will you do first? h34r:
You got about 2 weeks fermentation time + 3 weeks in the bottle for carbonationI have one Coopers green in the fridge, and that is going to have to last me till my first batch of beer is ready to drink.
Luckily i got a bottle of whiskey to get me through the festive season
Rough rule of thumb
Saison 22c
Ale 18c
Lager 12c
Properly measure the temp in your cellar and choose a yeast to suit. Even if you just fill up a bucket of water and let it sit for a couple of days and measure that.
Then read up on maintaining temps of your fermenter.
QldKev
The way I've overcome this issue is to get hold of an old S/S dip tube from a keg, fold one end of it over on itself a couple of times to seal it. Drill a hole in the lid of your fermenter and add a rubber grommet and slide the dip tube into it from the underside. The temperature proble of my fridge mate fits snuggly into the open end. When fermenting the dip tube is submerged in the wort along with the temp probe. A bit of work, but worth while in the long run.
Diggles
Cool. Let's just remember that when we're talking to brand new brewers it might be a good idea to make it clear that we aren't taking the lid off and bunging a thermometer into the wort to check it out.
I think if OP goes down the water bath road (and it looks like he probably should) I think he'll find reasonably more accurate results by measuring that than any other simple method.
Although its pretty hot outside (+32 deg), my cellar temp is 23 deg, so unfortunately i wont have the luxury of a cellar which is a stable 18 degrees.
Question, if the rule of thumb is that lager brews at 12 degrees, why does the Coopers Lager (extract) recommend 22-27 degrees?
with regards to getting an old fridge for temp control, it doesnt need to be in working order? its merely acting as a big eskey right?
As GuyQld said, working is preferred, but it doesn't have to be working well since you won't be running it at fridge temperatures (much)
Old fridges are cheap/free on eBay/gum tree etc
A homebrewer, isn't that someone with 5 fridges?
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