We've come up with a highly developed refrigeration unit to keep it between 55 and 65 degrees for the next week while it finishes fermenting, basically just set the carboy into our largest enameled canning pot full of water, then threw a towel over the top which wicks water up over the top of the carboy. It kept the setup at 65 degrees last week while it was 100 outside. This week I'm running a fan on it to see if I can convince the setup to get down closer to 55, but I'm not sure it'll work.
Tuesday, September 29, 2009
Dry Stout Update
We've come up with a highly developed refrigeration unit to keep it between 55 and 65 degrees for the next week while it finishes fermenting, basically just set the carboy into our largest enameled canning pot full of water, then threw a towel over the top which wicks water up over the top of the carboy. It kept the setup at 65 degrees last week while it was 100 outside. This week I'm running a fan on it to see if I can convince the setup to get down closer to 55, but I'm not sure it'll work.
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65F is a good goal. I would say 55 is a little too cold for this type of yeast... it might just go to sleep at those temps. Normally 65-68 is a good goal for an ale yeast but there are exceptions.
ReplyDeleteCan't wait to taste it!