How do I stabilise ferm' temps at 80-140litre capacities?

[Voddy]

I don't do things by halves and I like to brew in the region of around 80-140 litres at a time.

I've had a few bad brews (which have gone into a distil) as a consequence of not being able to manage the ferm' temps well enough.

So I'm thinking of buying a 150litre drum with appropriate lid and vent and wrapping this up with a single-bed-sized electric blanket. The blanket will be connected to a switchable thermostat.

Any thoughts, please, on how this could be improved? If you're going to suggest a commercial type ferm vessel, then please do so as I'm really quite green about getting super stuff after a lifetime of make-do.

Many thanks for stopping by and reading me.

[Easydrinker]

I'll try and stop by tomorrow, having given this some thought.
Crimbo wishes.

Robert.

[YHB]

Insulation, Insulation & Insulation.

I was brought up on tales of people suffering the painful effects of "nocturnal emissions" when the electric blanket was switched on. I am sure that these tales were made up for amusement but they have left me with a fear of getting electric blankets wet.

Despite efforts on my part I have had several brews bubble over the top an soak the insulation, had I been using an electric blanket then that would have got wet also. Is that safe, I certainly do not know.

I tend to prefer soil warming cables, these are designed to be used in humid, damp / wet environments Myles even puts the cables in the wash.

Plug one of these cables into temperature controller ( google STC-1000) and your problems are over.

Did I forget to mention Insulation

[Ricardo]

Why not use an aquarium heater ??
You can get one that work in large volumes...........
http://www.ebay.co.uk/itm/Interpet-Delt ... cdL89iz2fA

I have used 25w ones for years now with my beer & wine brewing.
I always wrap my FV with an old duvet or thick towel to prevent heat loss.
You can get them cheaper than my link if you have a trawal around ebay.
Oh & one thing to beware of.....check the temperatures when in use.
The thermostats are a little bit inaccurate sometimes.

[Mash]

+1 YHB. and also add some insulation & then installation.

To use a 4x4 term ... get in, sit down and hold tight

After many years and many trials of many different ideas, electric blankets are my preferred solution.

I use TWO double electric blankets on my 500 L fermenters and I find the three stage controller on them absolutely brilliant for controlling the temperature.

The insulation is MORE important, because yeast will accept a lower temperatures or higher temperatures what it properly hates is fluctuation.

I made some big long bungee cords [like big elastic bands] you can buy in bungee/ shock cord on eBay.
Put the electric blanket on first. Then tuck two layers of 10 mm foamy stuff over the top. You know the foamy stuff I mean... The sort of stuff you get in packing if you buy some technology. Looks a bit like white plastic polystyrene. It is brilliant stuff. If you have a box manufacturer near you, they sell it by the sheet, and will even cut it to size for you for absolutely no money.

Details on the ferment. Typically 400 L. I use a large pan stove to get the temperature up to start with to 20° C before pitching yeast. I use the hottest setting on the blanket to get it going and then slowly turned it down as the temperature increases. Note that as the yeast starts on this volume, the temperature will accelerate away on its own.
Try and be ahead of the curve. If you are aiming to get to 30° C. Turn the blankets off at 28.

If you need to cool. Remove the lid/sheet and give it a good stir* Depending on the shape of the fermenter, there could be a 4° temperature differential. Never ever remove the installation until you are done - typically it will only induce a violent temperature drop.

*Lets not get into over oxygenation. It just isn't relevant at these volumes I have proved it time and time again..

You DO NOT NEED a probe and an STC temperature controller. The temperature will not fluctuate fast enough for this to be any use whatsoever. Been there - got the hat, t shirt, pie etc. If really really feel the need, I have built a terrific one and it is for sale. Completely unnecessary.

However, a couple of things you do need.

1. A spoon or paddle long enough to reach the bottom of your fermenter. You will at some stage want to or need to stir it.

2. A handheld infrared laser guided thermometer. These are brilliant, quick and will save a lot of mess.

3. This is the hardest one to find .......enough time to check the temperature (takes 2 mins) every 12 hours, and adjust accordingly. Temperature changes will not be sudden, it is not like putting a pan on the stove. Do not compare this to smaller fermenters.

I have never ever lost a ferment or not had one start using this method. Indeed, what you will find is the bigger the vessel the easier they are to control not harder. They also make a different product. The shape of the fermenter can also affect it.

5 L, 25 L and 300 L with exactly the same recipe will result in a different finished flavour. Been there too and collected another T-shirt, pie, at and other suitable novelty items.

I don't know where you are planning to do this, but also please consider the amount of carbon dioxide. This stuff can kill you. I can't remember exactly but I think it is four times your fermenting volume of the CO2 is released. If this is in a confined space, think how you will ventilate it. If not where it will naturally flow (it is heavier than air)

These thoughts & observations are brought to you after 10 years of practical experience and more than a few technical courses.

and of course if you have any more questions, just shout up....

[Phantom]

Was wondering about this........

Depends whether the OP wants to stabilise warmer or cooler temps.

Keeping a batch warm is much easier (as per the ideas/suggestions already posted). If it's getting too warm, cooling a batch can be a PITA....... All the wort chiller stuff and the difficulty of a consistent lower temp..........

[Anavrin]

I've got one of the HK Plastics 60 litre fermenters that I've only tried once or twice over the years, because I found it too big to clean using VWP but mainly I was concerned about keeping the temperature stable, keeping it warm is not so much of a problem as keeping it cool when the ferment first starts, all I use it for at the moment is to keep a 25Kg bag of Grain safe from the elements.

[Mash]

I always found 60-80l a difficult size. No small enough but also not big enough. Bigger vessels have a greater mass to change so react slower, so you can see the temp spike coming and head it off generally.