Fermentation/Conditioning temperature profiles
Fermentation/Conditioning temperature profiles
I have a couple of the stc1000 temperature controllers which I've modified with the stc1000+ firmware, which can automatically adjust the temperature over time according to the preset profiles (programmed on laptop then sent to controller)
Just wanted to share my current profile to see what people think and get any suggestions for improvement.
19c for 10 days (primary)
Slowly ramp up to 22c over 4 days (to help the yeast to finish up)
Crash chill to 2c (to help yeast settle to the bottom)
Hold 2c until bottling (anywhere from 5 - 21 days)
I've found the beer takes a bit longer to carbonate the longer I leave it before bottling, as more yeast has dropped out I presume.
Once bottled I put back in a fridge with the temperature controller off until it reaches room temperature, then
Ramp to 19c over 24 hours
Hold at 19c for 5 days
Crash to 1c
Hold 1c for 5 days
Ramp to 13c over 24 hours
Hold 13c until drinking or moving into beer crates at room temperature
How does this sound, am I doing anything incorrectly here or are there any improvements you could suggest.
I've done 4 batches of AG beer now using these profiles and have been impressed with the quality of the the beer I'm producing so can't be doing anything too wrong.
I would highly recommend the stc update, only a slight increase in price due to the extra few bits needed to flash it, it only works on a certain version though so you may need to buy a new one rather than updating the one you already have if it isn't compatible
Incase you haven't seen it here's the link
https://github.com/matsstaff/stc1000p/b ... /README.md
Just wanted to share my current profile to see what people think and get any suggestions for improvement.
19c for 10 days (primary)
Slowly ramp up to 22c over 4 days (to help the yeast to finish up)
Crash chill to 2c (to help yeast settle to the bottom)
Hold 2c until bottling (anywhere from 5 - 21 days)
I've found the beer takes a bit longer to carbonate the longer I leave it before bottling, as more yeast has dropped out I presume.
Once bottled I put back in a fridge with the temperature controller off until it reaches room temperature, then
Ramp to 19c over 24 hours
Hold at 19c for 5 days
Crash to 1c
Hold 1c for 5 days
Ramp to 13c over 24 hours
Hold 13c until drinking or moving into beer crates at room temperature
How does this sound, am I doing anything incorrectly here or are there any improvements you could suggest.
I've done 4 batches of AG beer now using these profiles and have been impressed with the quality of the the beer I'm producing so can't be doing anything too wrong.
I would highly recommend the stc update, only a slight increase in price due to the extra few bits needed to flash it, it only works on a certain version though so you may need to buy a new one rather than updating the one you already have if it isn't compatible
Incase you haven't seen it here's the link
https://github.com/matsstaff/stc1000p/b ... /README.md
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- Sober
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Re: Fermentation/Conditioning temperature profiles
OT I know, but would you have a link to the flashable STCs by any chance?
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- Piss Artist
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Re: Fermentation/Conditioning temperature profiles
https://m.aliexpress.com/s/item/2004466 ... siteDetailLochlannach wrote:OT I know, but would you have a link to the flashable STCs by any chance?
Re: Fermentation/Conditioning temperature profiles
As above, I've bought a few from there to play about with, I did flash one with the ovbsc firmware but not going to bother with that now, got a smartpid on the way so will be trying that instead.
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Re: Fermentation/Conditioning temperature profiles
Thanks lads. Been looking to get one but it's hard to identify the good ones.
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Re: Fermentation/Conditioning temperature profiles
I start the yeast at the bottom end or slightly below the bottom end of the recommended temp range. I hold it there for 3 days, then gradually raise it to the upper end. Once fermentation has completed, I tend to give the yeast about 5 days to tidy up, then cold crash 24-48 hours before I plan to bottle.
For saisons I start at 18/19c for 3 days, then ramp 2c each day until I hit 28c, then hold for 14 days, then (assuming readings have showed fermentation is complete), I crash and bottle.
For saisons I start at 18/19c for 3 days, then ramp 2c each day until I hit 28c, then hold for 14 days, then (assuming readings have showed fermentation is complete), I crash and bottle.
Re: Fermentation/Conditioning temperature profiles
STC plus can be programmed with it's own buttons, I plan to replace mine with a BrewPiLess controller. The rough cost is about the same.
Creating profiles will not be easy as they'll depend the yeast used and beer style. Then timing is also dependant on how well the yeast takes off. I don't think there will be a silver bullet here. None the less I shall watch this thread closely
Creating profiles will not be easy as they'll depend the yeast used and beer style. Then timing is also dependant on how well the yeast takes off. I don't think there will be a silver bullet here. None the less I shall watch this thread closely
Re: Fermentation/Conditioning temperature profiles
On a fridge?chris246810 wrote:?..got a smartpid on the way so will be trying that instead.
Re: Fermentation/Conditioning temperature profiles
No, was going to try the stc ovbsc for controlling my biab brew system but got the smartpid now and it's pretty good so will be using that from now on
- Kev888
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Re: Fermentation/Conditioning temperature profiles
There are almost endless options and preferences, but as a generic plan for ale yeast that doesn't seem unreasonable. Though aside from a short period for priming, you're more or less keeping the beer cold or cool after the end of fermentation; you could consider adding more of a maturation stage (for beers that benefit from a bit of maturation) at room temperature to speed up the process. This is distinct from priming, and may take longer - or some would prefer to do it in bulk (e.g. a secondary fermenter or keg) before bottling.chris246810 wrote:Just wanted to share my current profile to see what people think and get any suggestions for improvement.
19c for 10 days (primary)
Slowly ramp up to 22c over 4 days (to help the yeast to finish up)
Crash chill to 2c (to help yeast settle to the bottom)
Hold 2c until bottling (anywhere from 5 - 21 days)
I've found the beer takes a bit longer to carbonate the longer I leave it before bottling, as more yeast has dropped out I presume.
Once bottled I put back in a fridge with the temperature controller off until it reaches room temperature, then
Ramp to 19c over 24 hours
Hold at 19c for 5 days
Crash to 1c
Hold 1c for 5 days
Ramp to 13c over 24 hours
Hold 13c until drinking or moving into beer crates at room temperature
How does this sound, am I doing anything incorrectly here or are there any improvements you could suggest.
Don't get 'too' hung up on a standard approach though. When and what things happen should primarily be in response to the effects you are trying to create and progress of the fermentation + subsequent stages. These differ according to many things - such as yeast strain, the character you want from it, pitching rate, yeast health, OG, wort quality, beer style, dry hopping etc.
Kev