hopbrad
Well-Known Member
I have a question for you folks. So I had an issue with my fermentation chamber (user error), and I'm curious what you think about how I handled it. This is 2nd generation Conan that I pitched into 5.5 gallons of 1.063 wort Sunday night. I got the wort down to 65.5F, pitched the yeast, tossed it into my ferm chamber set to 62F and let it sit overnight. Yesterday morning, I checked it and everything seemed fine so I selected the fermentation profile I used on my last Conan brew (62F for 2 days, 5 day ramp to 70F) and went on with my morning.
However, this is only my 3rd brew with my Brewpi system so I didn't realize that I had to update the dates when I load a previous profile (it was early, I hadn't had any coffee and my 15 month old son was sitting in my lap) so over the next 3 hours my beer went from 62F to 68F (green line is beer temp, I'm measuring temp via a thermowell in the center of the beer). Once I realized what was going on, I thought about just leaving it at 68F, but I went ahead and cooled it to 66F over the next hour, then slowly eased the beer back down to 63F over the rest of the day where it has been sitting since.
The yeast is very active and I have a nice 1.5" thick krauzen sitting on the beer so I don't think anything fell out of suspension (not that this yeast flocs much anyway). I am well within temp range, but that is a lot of movement over the course of a day. Just wondering what you would have done in this situation and any negative impacts you would anticipate?
I wouldnt worry about it as you said your in the temp range. I would have done similar, but maybe left it at 66 once i dropped it down from 68.
btw - 2nd and 3rd generation have been my favorite so far, perfect flavor profile and attenuation.