ambient temp for a 70 degree ferment?

[Brew Chef]

WHat should the ambient temperature be to hover the ferment temps around 70-72 degrees with 30-60 gallon batches? I will be fermenting in the plastic wine fermenter tubs lined with food-grade plastic bags partially sealed at the top. I hope to be able to use ambient basement temperatures if possible or to supplement with air conditioning if needed

[JoeV]

I can appreciate that. I don't know the exact answer to your question but my gut feeling is that your beer is going to ferment to hot. Yeast generate lots of heat during fermentation. I have seen the temperature increase in fermenters at least 10 degreees above ambient before the glycol got fixed.

I do know that glycol (or the ambient media of a jacketed tank) should be at least 25 degrees colder than what temp. you want the beer to be at. It would seem to reason you would want air at 50 degrees F? Keep in mind air is not much of a heat exchange medium compared to glycol, and plastic is a much better insulator than stainless steel.

good luck!

[rafters_brewer]

I worked at a brew-on premise which used plastic barrels with food grade plastic liners. Most of the batches were 1/2 barrel, but we also did 1 barrel batches. The ale room was kept at around 66 degrees and the lager room was kept at about 52. The key is to find a yeast strain with a wide temperature range and that won't create undesireable flavors at warm temperatures. You should definately consult with your yeast provider to find the most suitable yeast strain.
I'm not sure how two barrel batches would work as there would be a much greater heat buildup. One possible solution would be to build a removable cooling jacket made out of plastic tubing that you could run water through at a specific temperature to help keep things cool during the peak of fermentation.
Good luck!

[SRB]

...........I hope to be able to use ambient basement temperatures if possible or to supplement with air conditioning if needed


How did it go Brew Chef?
:)