1. Home
  2. Home Beer Brewing
  3. Technique for regulating carboy temperatures

Technique for regulating carboy temperatures

I've been using this for some years and it seems to work well, so I want to pass the idea along.

I don't heat the room my beer making operation is in, as a result it can get down into the 40's or even lower on occasion. Fermentation slows to a crawl at 40.

I put a pair of old sweat shirts over each carboy - which keeps light out as well as insulates them. To warm the 'boys I bought cheap heating pads at a discount drugstore (walmart would probably stock this also). The pads are square, 15" on a side, and cover the bottom of the carboy. They set me back ~$15 each

They are sold as a remedy for muscle pains. The heating element is like an electric blanket and encapsulated in a vinyl (water proof) pouch. There is an a removable cloth covering that goes over the vinyl.

The pads have a switch that allows 3 heat settings, I think the maximum setting is something like 75 watts.

To minimize heat loss to the bench the carboys are on, there's a sheet of styrofoam, 3/4" thick, 14" X 24" - something sold at home builder's stores to insulate walls. One sheet can hold two carboys and heating pads.

A while back the place I worked at was getting rid of a thermocouple temperature controller. That got added to my setup and I tape the thermocouple junction to one carboy (mid-way up on the glass) and plug the lot into the one controller. I leave the monitored 'boy at a the midrange heat setting and can tweak the others up or down to gently boost or lower their temperature (for different yeasts or to get a brew ready to bottle on my schedule).

Before the thermostat came my way I'd check the temperature and adjust the carboys manually once a day. The 5 gallons of liquid would only gain or lose a few degrees in their insulated condition.

Reply to
default
Loading thread data ...

Sounds like a great technique. I think temperature control is an important aspect of fermentation that often gets overlooked. I like the insulation ideas you have.

I attached a self adhesive reptile heating pad to the cone section of my conical fermenter and monitor the temperature of the liquid with a Ranco ETC. It works great and seems to keep the temperature exactly where I want it. The heat produced by the reptile heater is very gentle and eases the beer up to the proper temperature. The convection currents caused by the yeast keep the liquid circulating.

Reply to
Ken Powers

On Wed, 24 Nov 2004 08:28:30 -0800, Ken Powers wrote: snipped

How do you like the conical fermenter? How much does it hold? What are the advantages/disadvantages? Do you keep it in a fixed position or move it around - I'm thinking in terms of 15 gallons or so, if I were to switch.

Seems like it could save some time and effort if I increase the batch size and eliminate the secondary fermentation stage, but that's more money and equipment . . .

Reply to
default

I use the Fermenator conical from Blichmann Engineering. The size I have is the 7.1 gallon version and I use it for 5 gallon batches. It isn't a necessity but I love the convenience, and the ability to bottom dump gives a very nice clean final product. Obviously, the bigger the conical, the more effective this feature is because you don't have to rack the beer to a secondary but, nevertheless, with my bad back, I love this size. I also really like the ability to rack beer off the sediment with the adjustable racking arm. They make larger models that aren't much more money. The whole thing is just a fantastic product. They are a little expensive, however. The idea that everyone has concerning modification of the US Plastic's cone seems a good one if you are looking for a larger size and don't mind doing a little handwork to add valves. The savings in money would be considerable. However, the stainless Fermenator is a great, well built product and is very easy to clean. With the stainless steel, it is a lot harder for bacteria to hide in scratches. By the way, I am sure somebody will respond to this posting and say that they have never had an infection problem with plastic. So in advance let me say that it probably wouldn't be a problem if you use appropriate sanitation techniques.

Reply to
Ken Powers

snip

Thanks for the response. I found some HDPE conical tanks around where I live in 10 -50 gallon capacity. I have to take care of my back also, so the only way I'd consider moving one would be in the empty condition, unless it was on wheels.

I visited your site. That's quite some mashing setup you have there. I can see you enjoy the process control aspect.

regards bob

Reply to
default

Bob, You are right. I do enjoy that aspect of it. I am trying to eliminate variables in order to improve consistency. That is why I was trying to establish some way of maintaining fermentation temperature in the winter. Regardless of that aspect, however, I love the conical fermenter. It has been a life saver.

Reply to
Ken Powers

On hot days like today (38.6 degrees max), I keep my wort in the bath tub full of water - It stays around 20-23 degrees.

BTW, I put my latest batch (started on the 4th Nov and never stopped bubbling) into plastic bottles today - they are already getting hard. The stuff tasted pretty good to me.

Reply to
Tiny

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.