HOMEBREW Digest #6099 Thu 07 August 2014
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re:Trouble controlling fermentation temperature (kmorgan1)
Re: Problem controlling fermentation temperature (Fred L Johnson)
Problem Controlling Fermentation Temp (Ian & Jean Ramsay)
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Date: Thu, 07 Aug 2014 05:57:26 -0400
From: kmorgan1 at localnet.com
Subject: Re:Trouble controlling fermentation temperature
Alejandro, you may want to try throttling the flow of glycol to cool
more slowly.
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Date: Thu, 7 Aug 2014 06:51:56 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Problem controlling fermentation temperature
Alejandro is having trouble controlling his fermentation temperature in a
100 gallon conical, glycol jacketed fermentor. Alejandro is experiencing
substantial hysteresis in his temperatures relative to the controller
settings. I have no experience with such volumes, but it seems the community
could use a little more information before we can help.
My first thought is to reduce the differential from 3 degrees to 1 degree.
This would certainly reduce the hysteresis. It would help us to know where
the temperature probe is located, and I think it would also help to know the
temperature gradient within the fermentor from center to wall and top to
bottom.
It seems that minimizing the differential on the controller and optimizing
the placement of the probe would be most straightforward approach to this.
Surely the small commercial brewers have a standard workaround to this common
issue.
Fred L Johnson
Apex, North Carolina, USA
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Date: Fri, 08 Aug 2014 11:55:38 +1200
From: Ian & Jean Ramsay <ian.ramsay at clear.net.nz>
Subject: Problem Controlling Fermentation Temp
Alejandro
As I see it you have multiple problems. First your 3 degrees differential is
too high, and let's assume your temp probe is in the middle of the
fermenter. The fermenting wort close to the walls cools fast unlike the
middle. Even when the ferment is rapid it will overshoot your required temp.
Some thoughts for you.
1. Reduce your differential say to 1 degree.
2. Restrict the output of your glycol pump to slow the cooling rate.
Reducing the differential will mean your cooling pump will run more often,
but for a shorter time.
A timer will cause you grief when you need to crash the ferment at the end.
You will need to experiment to get your system tuned to your needs. I would
play with your differential first, keep reducing it and this may be all you
need to do.
Ian
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End of HOMEBREW Digest #6099, 08/07/14
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