fermentation temp/beer temp?

[scottyb332]

So yesterday I brewed a 2.5 gal. Batch of chocolate stout using DanStar Windsor yeast. I may have over pitched by about 10 to 15 percent which I don't think is a big deal but I have a question about the fermentation temperature of the beer itself.

I'm fermenting in a regulated fermentation chamber at 66 degrees F. This morning when I checked the temperatures my chamber was at the right temperature but the beer itself was at 72 / 73 degrees. Everything indicates a super healthy fermentation going on.

My question is should my target fermentation temperature be that of the chamber or the beer itself? Meaning, do I lower the chamber temperature so the beer is down near 66 degrees or does the chamber itself just need to stay at 66?

Thanks for any input.

 

[TheZymurgist]

Ferm temp is the temperature of the beer itself, not ambient temp. Try to set your chamber about five degrees below your target ferm temp. I wouldn't necessarily lower the temp on your current batch because some yeast strains can be finicky towards changes in temp, and you might cause it to stall out. I would say for this beer you should be ok. The stout should cover up most of the esters formed at the warmer temperature, and you may even find some desirable.

 

[Poobah58]

Your target temp should be based on beer temp not ambient.

 

[greenhaze]

your target temp should be based on beer temp not ambient.

+1