Labels:text | newspaper | black and white OCR: TEMPERATURE CONTROL "Why control the temperature of fermen- tation and agiog? Temperature regu- lates fermentation by controlling yeast growth. Too cold and the yeast hiber- nates, too warm, yeast becomes byper- active, emitling off-favor compounds as it hurriedly digests the malt sugars. The correct temperature for fermenta- tion varies based on the type of yeast used and the final flavor desired. Lager is best fermented between 50 and 60 de- Controller Installation grees F ., ale at 60 to 65 degrees F. Colder temperatures will arrest yeast Our Controller is built to commercial growth, leading to seemingly stuck fer- specifications in the U.S.A ., and will mentalions for extremely long fermenta- drive up to a 15-amp refrigerator or tions); warmer temperatures tend to freezer with an accuracy of plus or make the yeast produce ntore fusel alco- minus 2 degrees. For use on a refriger. bols and estera, with their correspond- ator or freezer containing brer only: not ing solvent-like and fruity odors. for use on a cnil containing food Precise Cooling with the Controller E26 $49.90 As important as the correct temperature Controller is a steady temperature, free of sudden changes that can jolt yeast cells. Vigor- ous fermentation itself can increase the Our Controller features a 20' to 80' F. temperature of the wort by 8 degrees or range, adjustable with the turn of a cali- Using the Controller more. Ideally, temperature changes brated knob. On most refrigerators, the For best results when fermenting a should not exceed 10 degrees daily, as Controller will allow a asable range of lager beer in a refrigerator, start the abrupt changes will shock the yeast, kill- 37" to 8D" F ., while on freezers, the Con- ferment with the refrigerator at 65" ing cells and possibly resulting in a troller will be able to reach its full 20* to F. Cooler temperatures will greatly stuck fermentation. The death and sub- 80º F. range. Imagine fermenting a lager delay the start of fermentation, and sequent decomposition of many yeast at a precise 50' F. on a hot July after- increase the risk of bacterial infec- cells, caused by a sudden temperature noon, or brewing an authentic pale ale tion in the dangerous period before shock, releases nutrients into the wort at a steady 65' F. during an August heat fermentation starts, when the wort is lhat encourage lactic acid bacteria, an wave. left unprotected by a C02 blanket. ubiquitous airborne bacteria that proba- bly spoils more beer than any other bac- Unlike air conditioning controls which Once the lager ferment has started teria or wild yeast. If allowed to grow in have a timer that turns the refrigerator (as evidenced by foam rising on the the ferment, lactic acid bacteria will compressor on every 3 minutes regard- less of probe temperature, the Contrel- surface of the wort), you can lower faint the finished beer with a sour flavor the temperature by a maximum of 8* and cloudiness. ler features a true thermostat- per day. Lowering the temperature controlled, 1 degree temperature differ- ential, to prevent excessive wear on by more than 8' per day can cause the yeast to be shocked by the tem- Temperature control has always been your refrigerator compressor. perature change, releasing off-flavor the hardest thing for the home brewer compounds or even stopping the fer- to achieve. Water baths, wet towels, or mentation process. light bulbs, though helpful, do not let If you set the Controller to 50' F ., it will cool to 46 F ., shut off, and wait for the you choose the precise, steady tempera- ture needed for brewing the finest temperature to rise again to 50' F. br- For a healthy lager ferment, we do beers. A household refrigerator or fore restarting the compressor. Like the not recommend lowering the tem- built in differential on all home refriger- perature below 50" F, as this can re- freezer by itself cannot be used for brew- ing (except lagering), because its ther- ators or freezers, this differential pre- sult in sluggish or stopped vents the compressor from repeated y fermentations, depending on the mostat only allows about 5 degrees of turning on and off every 3 minutes, yeast strain used. adjustment, typically from 40 to 45` F. greatly reducing wear. 14
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