Hey all,
I am interested in heat generation caused by the act of fermentation. Is there a rule of thumb or charted data, as to how much heat/energy if any is actually produced during fermentation?
Lets say I had a perfectly controlled and stable environment, just say 70 deg f. for the hell of it, and my carboy and wort had been in this stable environment long enough to equalize to exactly 70 degs. I then pitch my yeast.... What type of delta in temp from my 70 degs. could I expect? I know there are a ton of variables that would affect this. But I am just looking for an approximate.
I am sure this would change depending on the type and style of yeast being pitched, so if needed lets just say:
WLP001 California Ale Yeast
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: High
Final Gravity: 2.8 P
Hours it takes to get to 50 percent attenuation: 40
Thanks all
I am interested in heat generation caused by the act of fermentation. Is there a rule of thumb or charted data, as to how much heat/energy if any is actually produced during fermentation?
Lets say I had a perfectly controlled and stable environment, just say 70 deg f. for the hell of it, and my carboy and wort had been in this stable environment long enough to equalize to exactly 70 degs. I then pitch my yeast.... What type of delta in temp from my 70 degs. could I expect? I know there are a ton of variables that would affect this. But I am just looking for an approximate.
I am sure this would change depending on the type and style of yeast being pitched, so if needed lets just say:
WLP001 California Ale Yeast
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: High
Final Gravity: 2.8 P
Hours it takes to get to 50 percent attenuation: 40
Thanks all