How are most people here measuring their fermetation temperature?
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- Braumeister
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Re: How are most people here measuring their fermetation temperature?
Almost half way. Its controlled by a brewpi. It uses a small hair dryer on low for heat. Accurate to .1F.
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Re: How are most people here measuring their fermetation temperature?
Crashing yeast is dangerous when it's in mid-fermentation. It needs to have finished, then crashing is ok, otherwise one ends up with not-so-nice tasting excretions in the beer.
My old method was stir plates or simply let it stand and settle out. This improved method re-circulates the yeast continuously, thus acting a bit like a stir plate but hopefully with less shear.
It never receives a continuous flow of oxygen (especially pure O2 - It's dead easy to overshoot), but measured, occasional bursts.
Without measurement it all becomes wild guesswork.
My old method was stir plates or simply let it stand and settle out. This improved method re-circulates the yeast continuously, thus acting a bit like a stir plate but hopefully with less shear.
It never receives a continuous flow of oxygen (especially pure O2 - It's dead easy to overshoot), but measured, occasional bursts.
Without measurement it all becomes wild guesswork.
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Re: How are most people here measuring their fermetation temperature?
Even with drauflassen, the yeast will need oxygen in each subsequent wort addition. They more a yeast cell buds and the older it gets, the more critical it is to get it back to healthy using oxygen.
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Re: How are most people here measuring their fermetation temperature?
Drauflassen isn't such a great technique either, as far as quality is concened. Narziss mentions no more than 3 batches as max. Modern methods don't aerate the last batch any more.
As a matter of fact oxygen control during Drauflassen can be a bit of a Pandora's box. You certainly need to measure well and often when doing this.
I'd keep it simple and aim for a straightforward brew which no premature optimisations or fancy techniques.
Solid foundation is everything.
As a matter of fact oxygen control during Drauflassen can be a bit of a Pandora's box. You certainly need to measure well and often when doing this.
I'd keep it simple and aim for a straightforward brew which no premature optimisations or fancy techniques.
Solid foundation is everything.
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