Fermentation Temperature

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Fermentation Temperature

Postby Crusty » Sat Nov 30, 2013 8:30 am

Hi guys.
Coming from an All Grain beer brewing background, fermentation temp is critical for a quality finished beer. I used to ferment my Ale's @17deg for two weeks, followed by one week @1deg. This allowed all yeast in suspension to drop out leaving a clear finished beer in the fermenter.
Is there an ideal temp to ferment your wash before distilling?
Do you guys just stick it in the garage @ambient until it's cleared on it's own.
I have a temp controlled fridge run by an STC-1000 & although not brewing beer much any more, I'd still like to be able to use the fermenting fridge if it helps, keeping the yeast at a stable & correct temp. What would be the ideal, happy, happy, yeast temperature?
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Re: Fermentation Temperature

Postby Frothwizard » Sat Nov 30, 2013 9:01 am

I'm pretty new to everything but from what I've read...the answer is "Depends on your yeast...".

Some have tolerances for high temps while others continue fermenting when the temp is low. I generally keep mine somewhere between 18-28 degrees Celsius.
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Re: Fermentation Temperature

Postby Sam. » Sat Nov 30, 2013 10:42 am

The end taste difference in ferment temps would be incredibly small when you consider all the other variables that will affect it.

I reckon only someone like Doc who is doing the exact same product over and over would be able to tell the difference.

Generally hotter the better as it will ferment quicker (obviously within reason you don't want to be on the line of killing it).

For Lowans Bakers yeast 30 degrees is quite comfortable but people go up to 32.

As for specialty yeasts I would be in the higher end of the recommended by the manufacturer :handgestures-thumbupleft:
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Fermentation Temperature

Postby BackyardBrewer » Sat Nov 30, 2013 11:06 am

The longer you let it sit at a cooler temp when finished the clearer it will be.

Also from a beer background you'll find racking off the yeast into a cube to rest after fermentation also makes a huge difference in the clearness of the product.

Time...time will help pretty much every part of the process from fermentation, to the run itself to aging your product.
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Re: Fermentation Temperature

Postby Crusty » Sat Nov 30, 2013 12:38 pm

Thanks guys.
I was thinking maybe ferment @25deg for a couple of weeks & cold crash for one week @1deg for 5 - 7 days. This should get me a crystal clear wash. Let it come to room temp before transferring to the boiler.
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Re: Fermentation Temperature

Postby MacStill » Sat Nov 30, 2013 1:18 pm

Wash fermentation temps vary a bit too, it kind of depends on a few things like the type of wash and also the yeast you're using.

For my rum on bakers yeast I like the temp up over 30c and around 32 to 33c is great, but for UJSM wash on bakers yeast I like around 28 to 30c

It really depends what you're trying to achieve, and I also dont bother letting these clear up too much as I like the flavours that come through the still, TPW & neutral wash's I prefer clear though & fermented at a lower temp of around 24 to 26c.

I dont really control ferment temps, but looking at the weeks weather forcast helps me judge things a bit ;-)
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Re: Fermentation Temperature

Postby 1 2many » Sat Nov 30, 2013 2:53 pm

Mac Said
I dont really control ferment temps, but looking at the weeks weather forcast helps me judge things a bit ;-)


Lucky you don't live in Melbourne Mac we have a giggle when we see the weather forecast for the week let alone one day 4 seasons in one day :wtf: You never know what ya gunna get :)) :))
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