Black IPA on the right - needs to stay about 65 degrees (hoping to keep it below 65). If you look close you can see the floating alligator pool-thermometer in the tub.
Fermentation update: Black IPA kept between 60-70 degrees pretty steadily for the first week. After week one temperature probably keep more around 65-75 degree range. Using frozen 12 oz water bottles to regulate water temperature, changed about every 12 hours.
Saison not put into water batch but kept at "room temperature" which varies from about 76/77 at night to about 81/82 during the day.
Bubbling occurred after about 24 hours and seemed to slow down and stop by about 72 hours post pitching the yeast (for both batches).
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Fermentation update:
ReplyDeleteBlack IPA kept between 60-70 degrees pretty steadily for the first week. After week one temperature probably keep more around 65-75 degree range. Using frozen 12 oz water bottles to regulate water temperature, changed about every 12 hours.
Saison not put into water batch but kept at "room temperature" which varies from about 76/77 at night to about 81/82 during the day.
Bubbling occurred after about 24 hours and seemed to slow down and stop by about 72 hours post pitching the yeast (for both batches).