therealthing691 Posted August 19, 2018 Share Posted August 19, 2018 Hi Guys just a quick ?????? the brew I did today I Pitched rehydrated Safale be256 at 22c put in the temp controlled fridge setup is down to 18.5 4hrs later is holding that + - 2 .The question that too quick ?? When should look at taking SG reading .I am new to controlled fermenting temps . Before it was ambient temps heat belt and cold towel blanket etc before the fridge cheers and thanks in advance Brian Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2018 Share Posted August 19, 2018 How is it set up? If the probe is stuck to the fermenter, you can reduce the difference down lower than 2 degrees, 0.3/0.5 is common and probably better. I'm not familiar with that yeast but I usually take an SG sample after 3 days in the fermenter with ales, in your case that would be Wednesday. Link to comment Share on other sites More sharing options...
therealthing691 Posted August 19, 2018 Author Share Posted August 19, 2018 Thanks Otto the probe is stuck to the fermenter insulated heaps. I was just worried pitching at 22 c and dropping it to18.5c in a 4hr period could make it stall as its the first time I have used a controlled temp setup suppose I will find out in 24 or so hours Cheers and thanks Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2018 Share Posted August 19, 2018 It'll be right, I've done that a million times and it works out fine. I prefer pitching at ferment temps but not always possible. Link to comment Share on other sites More sharing options...
therealthing691 Posted August 19, 2018 Author Share Posted August 19, 2018 cool thanks Kelsey thanks you are a legend. Link to comment Share on other sites More sharing options...
therealthing691 Posted August 19, 2018 Author Share Posted August 19, 2018 OOOOPs I forgot the ………………………… it is on .2 thanks once again Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2018 Share Posted August 19, 2018 No dramas then. Should all work out fine mate. Judging by my current brew in the FV maybe I should try to pitch at ferment temps more often... it's almost finished in 3 days Link to comment Share on other sites More sharing options...
therealthing691 Posted August 20, 2018 Author Share Posted August 20, 2018 be 256 is a fast aggressive yeast 82% attenuation . I have used it at 20 -22c without a controlled setup 3 days tops and settles quick too I will see how long it takes at 18.5 c. I checked before 3cm or more krausen no bubbling in the airlock but all good I say cheers and thanks once again Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 20, 2018 Share Posted August 20, 2018 Yep as long as there's krausen and/or condensation on the underside of the lid you're all good. I used to have an airlock on my fermenter and I think it only bubbled on one batch Link to comment Share on other sites More sharing options...
therealthing691 Posted August 23, 2018 Author Share Posted August 23, 2018 Day 4 OG: 1061 FG: 1008 calculator said 1010 but hey 1008 works for me. I will pump the temp up till Sunday .3 c a day. Then cold crash Sun/Mon .Had a taste out of the hydrometer mmmmmmmmm if its any indication of what controlled temp fermenting does I kick my self for not doing this earlier. cheers Link to comment Share on other sites More sharing options...
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