I know this has been asked before but I can't find it anywhere.

What is the difference between room temperature and the temp of the
fermenting wert?

Walter

Walter Venables wrote:[color=blue]
> I know this has been asked before but I can't find it anywhere.
>
> What is the difference between room temperature and the temp of the
> fermenting wert?
>
> Walter
>
>[/color]
This depends on a lot of factors including the room temperature, the
amount and kind of yeast pitched, and fermentability of the wort. I
have seen the difference range from 4° to 10° difference in temperature.

Wayne
Bugeater Brewing Company

"Wayne" <bugeaterbrewing@charter.net> wrote in message
news:W1wzh.281$sx6.257@newsfe06.lga...[color=blue]
> Walter Venables wrote:[color=green]
>> I know this has been asked before but I can't find it anywhere.
>>
>> What is the difference between room temperature and the temp of the
>> fermenting wert?
>>
>> Walter[/color]
> This depends on a lot of factors including the room temperature, the
> amount and kind of yeast pitched, and fermentability of the wort. I have
> seen the difference range from 4° to 10° difference in temperature.[/color]

And the biggest temperature difference will be during the height of
fermentation.

Mark R

Walter Venables wrote:
[color=blue]
> I know this has been asked before but I can't find it anywhere.
>
> What is the difference between room temperature and the temp
> of the fermenting wert?[/color]

What is the difference between the inside and outside temperatures
of you abode? It depends on the activity of your furnace, wood
stove, etc. and upon the quality of your insulation.

In the case of fermenting wort, the conversion of sugar into
alcohol generates internal heat to the wort.

On Sat, 10 Feb 2007 18:58:52 -0600, <wvenables@charter.net> wrote:[color=blue]
> I know this has been asked before but I can't find it anywhere.
>
> 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.

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

On 14 Feb 2007 14:36:09 -0800, <strainster@gmail.com> wrote:[color=blue]
> On Feb 12, 10:15 am, John 'Shaggy' Kolesar <s...@shagg.net> wrote:[color=green]
>> On Sat, 10 Feb 2007 18:58:52 -0600, <wvenab...@charter.net> wrote:[color=darkred]
>> > I know this has been asked before but I can't find it anywhere.[/color]
>>[color=darkred]
>> > 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.[/color]

Note that yeast in wort don't actually have seperate reproduction and
fermentation phases. They do both at the same time. The only reason
this matters is that fermentation is beginning to occur during the lag
phase, so if your temps get too high it can lead to by products.


John.