On Feb 12, 10:15 am, John 'Shaggy' Kolesar <s...@shagg.net> wrote:[color=blue]
> On Sat, 10 Feb 2007 18:58:52 -0600, <wvenab...@charter.net> wrote:[color=green]
> > I know this has been asked before but I can't find it anywhere.[/color]
>[color=green]
> > What is the difference between room temperature and the temp of the
> > fermenting wert?[/color]
>
> Anywhere from a couple degrees up to around 10 degrees (F), depending
> on how vigorous the fermentation is. The reason for the difference is
> that fermentation creates heat.
>
> John.[/color]
Onli in the cell multiplication phase ,(right after pitch ) during the
lag period will you see a major heat production because the yeast is
aerobically respiring, producing far more heat than when the low
energy fermentation (anaerobic) process occurs after lag time is
ended. 5 degrees textbook.

The only time to worry about it is if your room temps are approaching
the upper temperature definitions of the yeast you are using, then you
risk esters or "funny tatses"

I chill my carboys to 67 dF and dont worry about it and have a home
brew


yodar