Why is Temperature Control Important for Fermentation?
One of the most important factors in fermentation control is temperature. It is vital to maintain the proper temperature range for the yeast strain used in the fermenting process. Too cold and the yeast goes dormant. Too warm of an environment leads to excessive fermentation that can greatly affect final flavor profiles.
It’s also important to note that secondary fermentation is an exothermic reaction and can easily cause contents of the fermentation vessel to range 10-15°F above ambient temperature. Depending on the desired flavor profile it is extremely important to monitor and control temperature throughout the fermentation process. DOWFROST™ is a perfect, food-safe solution for precise temperature control for many fermentation vessel types.
Does Beer “Go Bad” When Stored at Higher Temps?
This may seem like a myth or an old wives’ tale, but there is a lot of scientific reasoning behind this phenomenon. One of the larger contributing factors to a soured or stale tasting beer is oxidation. Any present oxygen within the container or vessel will eventually oxidize and create chemical byproducts synonymous for a sour, or wet-paper like aromas.
Temperature plays an important role in this reaction as the oxidation rate doubles for every 10°F increase for the vessel1. During long term storage, it’s important to monitor ambient temperatures to maintain the desired freshness and flavor for your brew.