Thread: Homebrew temperature control

Originally Posted by kimjon

Thanks kiwijames, I'll look into the finings a bit more. I've read about it. My beer (ales) were coming out clean as. But over winter I made my first true lagers, however they were cloudy. Fining them may be what's required.

It's all a steep learning curve for me, so just plodding along learning one step at a time.

The controller is a STC-200, I don't know much about them, but it's holding 18°c air temp. I figure that mass of water in that sealed fridge must be close enough without getting too anal about it.

How's your brewing going, have you found a rhythm to it all?

Kj

I hope I have started to fine tune things a bit now. The last beer was a real lazy hefeweizen. No finings at all and all came out well. Its the smaller details are the hardest now to get right for the subtleties that makes a good beer great. Yeast control and proper quantities I find is the most important. Its the heart of the beer. Any good grain/hop combo will come out OK.
I have yet to have the patience to do a proper larger. There are a few demands on the yeast and it is strongly suggest to do a lager right you really want to rack to a secondary fermenter after the primary ferment. You also require about 2 times more yeast than an ale with the lagers. How long have you let the lager ferment run? IIRC its going to need at least 3 weeks at about 4C to do right. The secondary will clean up the beer and being off the yeast cake will give it a good bright and crisp flavour. There are a few cheats for no-lager lagers I have read about but does require some regular attention. Im lazy and too time poor for this level of detail.

Originally Posted by kiwijames

I hope I have started to fine tune things a bit now. The last beer was a real lazy hefeweizen. No finings at all and all came out well. Its the smaller details are the hardest now to get right for the subtleties that makes a good beer great. Yeast control and proper quantities I find is the most important. Its the heart of the beer. Any good grain/hop combo will come out OK.
I have yet to have the patience to do a proper larger. There are a few demands on the yeast and it is strongly suggest to do a lager right you really want to rack to a secondary fermenter after the primary ferment. You also require about 2 times more yeast than an ale with the lagers. How long have you let the lager ferment run? IIRC its going to need at least 3 weeks at about 4C to do right. The secondary will clean up the beer and being off the yeast cake will give it a good bright and crisp flavour. There are a few cheats for no-lager lagers I have read about but does require some regular attention. Im lazy and too time poor for this level of detail.

The larger took three weeks to ferment in the coldest part of our house during winter. The temp did get a bit high, but I had to just roll with it and hope for the best.

After a week I racked to secondary, then loaded up the empty fermenter with another batch. It was a gamble as I could have ended up with 50L of rubbish. but winter doesn't last long and I needed the cold temps.

I gave it 2 more weeks in secondary, then bottled. The recipe called for 15 weeks in the bottle. I couldn't help but try a cheeky one each 3 to 4 weeks. But yes, the time was needed as those early ones were disappointing. But after about 12 weeks it came good, and its a nice beer. Slightly cloudy...but not to bad for something made by someone who really is just winging it with primitive equipment all brought on the cheap in bits and bobs off trademe.
@P38 yes, your right...Very addictive, or maybe it's just the alcohol I like...hmmmm????

Originally Posted by kimjon

The larger took three weeks to ferment in the coldest part of our house during winter. The temp did get a bit high, but I had to just roll with it and hope for the best.

After a week I racked to secondary, then loaded up the empty fermenter with another batch. It was a gamble as I could have ended up with 50L of rubbish. but winter doesn't last long and I needed the cold temps.

I gave it 2 more weeks in secondary, then bottled. The recipe called for 15 weeks in the bottle. I couldn't help but try a cheeky one each 3 to 4 weeks. But yes, the time was needed as those early ones were disappointing. But after about 12 weeks it came good, and its a nice beer. Slightly cloudy...but not to bad for something made by someone who really is just winging it with primitive equipment all brought on the cheap in bits and bobs off trademe.
@P38 yes, your right...Very addictive, or maybe it's just the alcohol I like...hmmmm????

Waiting 4 months to have a beer just isn't cricket

Originally Posted by kiwijames

Waiting 4 months to have a beer just isn't cricket

Don't worry, I didn't go without.