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A separate thermowell with temperature probe installed will give you the exact temperature of your fermentation.

So what are the solutions? What can you do to control your fermentation temperature? It goes without saying that before you can use temperature control in your fermentation, you must know what that temperature is. There are a few options for temperature measurement are: Monitoring Fermentation Temperature Control This is especially true for the “sulphur” aromas and flavors produced in lager fermentations. Flavors that are normally “gassed off” stay in solution and may make it through the entire fermentation process to the final product.

When fermentation does commence in an environment that is too cold, CO2 becomes entrained in the cold beer.

A sluggish start from poor temperature control can give these bacteria a chance to take over and ruin a batch of beer.

If there is any contamination in your beer, it is going to be a race to see which can dominate the fermentation.

Judges will be looking for flavors and aromas that just didn’t make it into the beer due to the cold fermentation.

For ales that require a degree of fruitiness from esters, fermenting too cold can lead to a beer that is too clean or bland for the style.

Your fermentation may be sluggish and drag on for weeks before finally getting stuck.

Your fermentation may never get started.For a homebrewer, too cold of a fermentation temperature can cause the following problems: Winter is the traditional time to brew because there is less spoilage bacteria and wild yeast to contend with. When brewing in colder climates or during the winter without temperature control, yeast will exhibit stress problems too. Since yeast metabolism generates a lot of heat, starting fermentation at too high of a temperature will quickly lead to problems as the temperature will climb in the 80☏+ range and yeast die off.In effect you ended up under-pitching the yeast and will get off flavors as a result. Yeast begin to die off from heat stress, leaving the remaining yeast to do all the work.Poor fermentation temperature control often results in fermentations that are too hot, causing the yeast to become too sensitive to alcohol toxicity (meaning that they will die off from the alcohol before their usual tolerance is met).This usually ends in an incomplete fermentation. Your yeast can blast out of the starting gate, consuming everything in sight, then run out of nutrients before finishing the sugar.Sometimes the flavors are not so much “off” as they are inappropriate for the style.

The biggest problem is the off flavors from esters and fusel alcohols that the yeast produce.Some of the major problems associated with fermenting too warm are: What Happens if Your Fermentation Many homebrewers underestimate its importance and therefore are doomed to brew mediocre beers.

Without temperature control, it’s simply impossible to brew most beers correctly.

Winter brewing is great but summer brewing can be brutal in the 100°+ days. And it can be a big problem, especially when brewing in the Deep South. Fermentation temperature control is the single most important thing you can do that will make the most dramatic improvements in your beer.