48 hours into ferment. Fermenter temperature is 73°F. Should I cool it?

First time brewing. I have a IPA in a 6.5 gallon bucket fermenter with US-05 pitched into it. I've got the fermenter in the basement and temperature probe taped to the side of the bucket. Ambient room temperature is around 72°F. The temperature of the probe has been slowly climbing and is at 73.5°F (23°C) this morning. Going on 48 hours since pitching. Steady pulse of bubbling every half second or so in the blowoff container.

Should I try and cool the bucket somehow?

Topic first-time-brewer fermentation-temperature ipa fermentation beer homebrew

Category Mac

1
answered at

Living in Australia I have in the past found it necessary to cease brewing in the summer due to high temperatures. This summer just gone I discovered a solution by way of a newly released dry yeast, Kveik by Lallemand.

According to the manufacturer's website, this yeast supports brewing between 25-40degC (77-104degF). I used it while the ambient temperature in my cellar was 26degC, resulting in a brewing temperature of 28-29degC. Resultant ale was of excellent quality. Independent experiments reported on another site indicate the minimum brewing temperature is below 20degC.

No more high temp blues for me! Kveik will be my go to yeast in summer.

1
answered at

I would set the fermenter into a tub with 2 inches water in the bottom, and drape a wet t-shirt over the fermenter. This will cool it off just by about 5 degrees F, which might keep it under 70 F. To avoid potential fusel alcohols and unusual esters and phenols, you don't want it to get much hotter, so this method is ideal.

About

Geeks Mental is a community that publishes articles and tutorials about Web, Android, Data Science, new techniques and Linux security.