LegendOfDylan
Member
- Joined
- Mar 10, 2022
- Messages
- 9
- Reaction score
- 19
I started my my first IPA brew last night, and I (like further research has told me might be a common mistake) didn't take into account that fermentation generates some of its own heat. I have my beer sitting in the bottom of a fairly small pantry/closet, and now about 20 hours after start I went to check the temperature and although it's under 70 in my apartment, the stick on thermometer I have read 78 on the side of the fermenting pail. The only short term solution I found online was wrap a cool towel around it and let the heat evaporate off, my questions are about the severity of that temperature discrepancy (I know it isn't enough to kill the yeast but I want to know how much extra funk you get from the extra 8 or so degrees) , if I can expect the amount of heat generated to be around that much throughout this and the second fermentation, and if I manage to find a way to keep it cool (suggestions are welcome) for the rest of the brew if that first day too high will be mitigated?
I'm already turning down the heat in my apartment but if I set it below 66-67 my girlfriend might revolt, she already wasn't happy waking up yesterday to a house thick with hops.
I'm already turning down the heat in my apartment but if I set it below 66-67 my girlfriend might revolt, she already wasn't happy waking up yesterday to a house thick with hops.