Lengie10
Active Member
Simple question...where do I
Position it? High? Middle? Or low on th FV?
Position it? High? Middle? Or low on th FV?
Brew belt
- Thread starter Lengie10
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MyQul
Chairman of the Bored
Top! Middle! or Bottom!
Wardy
Junior Member
I thought the brew belt was the leather band that my belly hangs over.
Wardy
Junior Member
Just because of logic I would say bottom. Heat rises ðŸËâ°
If it is the young's heating belt this was the suggested guidelines posted on another forum.
You need to be careful though it is easy to overheat using a belt.
---
You need to maintain the temperature between 20C and 24C for beer.
Moving the Belt up the vessel will lower the temperature and lowering the Belt will increase the temperature.
Below shows the height that the Belt should be at four different room/environment temperatures.
5C to 16C. 1.1/2ins from the bottom of your fermenter
16C to 20C. 4 from the bottom of your fermenter.
21C to 24C. Half way up the fermenter.
Temps over 24C - switch off the belt completely until the temp falls below 24C.
You need to be careful though it is easy to overheat using a belt.
---
You need to maintain the temperature between 20C and 24C for beer.
Moving the Belt up the vessel will lower the temperature and lowering the Belt will increase the temperature.
Below shows the height that the Belt should be at four different room/environment temperatures.
5C to 16C. 1.1/2ins from the bottom of your fermenter
16C to 20C. 4 from the bottom of your fermenter.
21C to 24C. Half way up the fermenter.
Temps over 24C - switch off the belt completely until the temp falls below 24C.
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WHAT????
depending on the yeast but ideally the optimum temps for ale/beer fermenting is 16-20C any warmer and your risking off flavours
slightly warmer temps are ok when building up a population and at the end of the primary just to clear up the residual sugars, but avoid hot fermenting as
it will generate more fussel/phenols which can impact flavour and promote hangover/headaches..
If using a brewbelt consider using it in conjunction with a temperature controller like an stc1000 so it can be turned off automatically before it starts to overheat.
edit
as the fermentation is an exothermic process wrapping up the FV in an old sleeping bag may be all you need
Hey hey hey I was just quoting what was said else where to help Lengie10 position the belt :wink:
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=4&t=17021
Always follow the temp guidelines for the Yeast or Recipe
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=4&t=17021
Always follow the temp guidelines for the Yeast or Recipe
LarryF
Brew Numpty
Lengie10 I use a brew belt and I use it with a timer. I've set the timer to be on for an hour and off for an hour and a half. The lower on the FV you have the belt the hotter it will get and if left on continuously the FV will over heat. As the temps drop over the winter I leave the timer pattern the same but move the belt down a little to maintain the same temp in the FV. A digital thermometer helps (�ã1.99 eBay) and when I next brew I'll put the FV's bubble wrap coat and hat on for the winter.
I would start close to the top and move it down at least that way it won't get too hot.
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wasnt having a pop at you.. but fermenting beers @ 24C isnt a very good idea imho and may well result in hangovers and misery.
afaik the only yeasts that you want to ferment @ that sort of temp are the industrial fuel yeasts that have names that begin with "turbo" and can tolerate alcohol levels above 20%
perhaps some wine yeasts too tho i know very little about wine making,,
always check the instructions on a kit or yeast pack/vial there should be a temp range published for the yeasts comfort zone, And i would always ferment at the lower end of that range for a good clean flavour result, im fortunate to have a brewfridge so can set a target temp and forget
and am usually fermenting ale/bitters @ 18-19C and due to the optimum temp primary generally completes in 4-5 days like clockwork when using S-04 and US-05once it appears primary has completed i will raise the temp on occasion to 21-22C for a diactyl rest/clear up of the residuals before a crash cool to clear the beer and prep it for kegging
again sorry if you took it as an attack on you,
LarryF
Brew Numpty
Honestly, a timer and a digital thermometer sorts all this out, you can tweak the timings and the position of the heat band and get quite a precise temperature range. My brew at the moment has been between 19.5 and 21 for the last week.
alarmsparks
Active Member
I use the stc1000 as well to control my brew belt it just saves the hassle of temperature monitoring for the sake of ã20 max if you can put the bits together yourself.
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