Fraser's BRB
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- Joined
- 28/9/15
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Those following elsewhere will know I recently made and pitched my first starter into a, controversial, American Brown Ale OG 1.057, high crystal bill.
At this time of year I generally set my temp controller to half a degree higher than my desired ferment temp, hook up the heat pad/belt and know that over the fermentation time it will stay pretty steady during the day and fall overnight to be brought back up by the temp controller and heat pad. The opposite is true during the hotter months, half a degree lower than desired, fridge kicks in as it rises.
Prior to using this starter I've only used S-04, S-05 and S-23 with the above holding true for every brew.
Fermentation using this starter on WY1056 has been very active and this morning (roughly 36 hours) I noticed that the temp had risen to 1 degree higher than my set temp. I didn't think too much of it, just drew the conclusion that the heat pad had overshot. However looking again tonight (48 hours) it's still up there. I have now adjusted the temp control down by a degree to compensate.
I've read about the thermal effect of fermentation before, but never seen it. Does the above scenario ring true for others? Can I expect to see similar with all my starters?
At this time of year I generally set my temp controller to half a degree higher than my desired ferment temp, hook up the heat pad/belt and know that over the fermentation time it will stay pretty steady during the day and fall overnight to be brought back up by the temp controller and heat pad. The opposite is true during the hotter months, half a degree lower than desired, fridge kicks in as it rises.
Prior to using this starter I've only used S-04, S-05 and S-23 with the above holding true for every brew.
Fermentation using this starter on WY1056 has been very active and this morning (roughly 36 hours) I noticed that the temp had risen to 1 degree higher than my set temp. I didn't think too much of it, just drew the conclusion that the heat pad had overshot. However looking again tonight (48 hours) it's still up there. I have now adjusted the temp control down by a degree to compensate.
I've read about the thermal effect of fermentation before, but never seen it. Does the above scenario ring true for others? Can I expect to see similar with all my starters?