Fermentation Temperature

[Digby Swift]

I am planning my first brew with my fermentation temperature control of a flash chiller and TC-10. What are peoples settings over the fermentation period?

Is it best to just stick it on fermentation temperature after pitching and leave it at that until fermented then crash cool to drop the yeast out prior to racking?

[SMASH3R]

I thought I would ressurect this thread.

I have recently set up my fridge/tube heater/TC10 combination. I have tried the following settings for my first brew in this set up:

Set point: whatever I want
HSH: 0.2°C
HSC: 0.2°C
Deadzone: 0.4°C
Cold cycle delay: 8 minutes

This means that for a set point of 18.0°C, heating should kick in at 17.6°C and continue until 17.8°C and cooling should kick in at 18.4°C and continue until 18.2°C. I have taped a piece of folded kitchen paper towel to the side of the fermenter, and slide the temperature probe between the paper towel and the side of the vessel. Temperature seems to always be in the +/- 0.2 or 0.3°C range, and hardly ever at the set point. I am tempted to reduce the deadzone to 0.2°C and change the heating/cooling hysteresis to 0.1°C, but I don't want the heater and fridge trying to kick in every two seconds. This is because the fridge seems to continue cooling and overshoot a bit after power has been cut, and the tube heater gets pretty hot (too hot to touch) when it has been on for a couple of minutes, so I am guessing this will overshoot too.

Any others experiences would be much appreciated.

Cheers,

SMASH3R

[andybiochem]

Glad I read this.

I'm about to do my first proper fridge/TC-10/brewbelt fermentation tomorrow. I've got it set at:

20 degrees C target
+/- 1 degree
10mins cycle

I might change the +/- tolerance to something lower.

[SMASH3R]

I'm about to do my first proper fridge/TC-10/brewbelt fermentation tomorrow. I've got it set at:

20 degrees C target

Now you've got the benefit of the temperature control, and unless you have a specific reason for the 20°C temperature thoughout, my understanding was that most yeast will perform better starting 2 or 3 degrees cooler, then raising up to target over the course of something like 3-5 days (depending on how quickly fermentation is proceeding). I think I heard that it helps the yeast to attenuate fully, and it also provides the best enviroment for yeast performance in terms of conducting a clean fermentation with minimum off flavours (such as fusel alcohols and diacetyl).