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- Feb 17, 2018
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So, I recently ordered the deluxe starter kit from MoreBeer--it is supposed to arrive next week. I have done a couple of dry runs with simply boiling hot water. Although I have learned several things doing so, I also have a major concern--fermentation temperature.
So, I downloaded the instructions for the kit/recipe and walked through the steps of steeping the grains (not exceeding 170F), adding hops, boiling, etc. Since I am doing this outside with propane, was good to see how long it takes to get to 170 (although times will be slightly different) and get the right placement of knobs "propane tank" for a slight boil, not a heavy one.
Then comes to chilling the wort. The kitchen sink was a fail (not big enough). On second try, the wash tub in my laundry room was a success--even with just cold water (will use ice-water for brew day). It got down to <130F after draining/refilling with cold water 4 times--forcing the water around with my hand.
After adding the 2 gallons of cool water (drinking water from bottle) to wort, it cooled it down below 100. Now, I moved it to my Son of Fermentation Chiller, set the thermostat to 68F (will brew American Pale Ale), added my frozen gallon jugs, put the lids on, and let it go.
This is my predicament--I am not sure I have enough frozen jugs. I have 4 total, but they each take almost a full day to freeze. My freezer can't hold more than 4, so that isn't an option. If it matters, my heard my fan cycling on (5 min) and off (3 min) in the beginning (when it was the hottest). What I can't reproduce in a test is the recurring heat cause by fermentation. I had taken one jug out at an hour to see if it would refreeze quick enough---it was a no for two jugs. Maybe I will do another run this weekend with 4 jugs--swapping them out hourly (one at a time). Any other suggestions? Am I over thinking the importance of this temperature?
Thanks for the help.
Will
So, I downloaded the instructions for the kit/recipe and walked through the steps of steeping the grains (not exceeding 170F), adding hops, boiling, etc. Since I am doing this outside with propane, was good to see how long it takes to get to 170 (although times will be slightly different) and get the right placement of knobs "propane tank" for a slight boil, not a heavy one.
Then comes to chilling the wort. The kitchen sink was a fail (not big enough). On second try, the wash tub in my laundry room was a success--even with just cold water (will use ice-water for brew day). It got down to <130F after draining/refilling with cold water 4 times--forcing the water around with my hand.
After adding the 2 gallons of cool water (drinking water from bottle) to wort, it cooled it down below 100. Now, I moved it to my Son of Fermentation Chiller, set the thermostat to 68F (will brew American Pale Ale), added my frozen gallon jugs, put the lids on, and let it go.
This is my predicament--I am not sure I have enough frozen jugs. I have 4 total, but they each take almost a full day to freeze. My freezer can't hold more than 4, so that isn't an option. If it matters, my heard my fan cycling on (5 min) and off (3 min) in the beginning (when it was the hottest). What I can't reproduce in a test is the recurring heat cause by fermentation. I had taken one jug out at an hour to see if it would refreeze quick enough---it was a no for two jugs. Maybe I will do another run this weekend with 4 jugs--swapping them out hourly (one at a time). Any other suggestions? Am I over thinking the importance of this temperature?
Thanks for the help.
Will