Yes mate, unfortunately that's my kitchen temp, I brewed in just a pair of shorts yesterday and my grain temp for BIABacus was 29.9C lol. We live in a 1950s house, just whirlybird fans on the roof, no insulation so we're getting some installed soon.safebrew222 wrote:Wow... nice thermometer! 32 DEGREES? Is that the room temp? Man I wish I was there... the daytime temps this past week have been below zero °C which is pretty normal for this time of the year where I am. I used to live in the southern hemisphere and absolutely loved the summertime holiday seasons.
BTW. That looks good as far as trub is concerned. Sometimes I even go drier than that. I don't fear the trub. Are you getting the volume you want into the fermenter?
It's actually pretty good, after I move the cube to the kitchen though I leave it settle for about 20 minutes so the cake and any trub are on the bottom. Too much hops though can be an issue, so I might start using a bottling bucket, bulk priming would be easier than carb drops! Any crap that gets in the keg comes out with the first glass or two, after that it's pretty clear.safebrew222 wrote:How does that work without disturbing the yeast cake?
Sounds good mate, increasing VAW it is!safebrew222 wrote:It sounds like you can choose to increase VAW and leave as much trub in the kettle as you want or you can leave the recipe as is and fill the cube up trub and all. I would probably increase the VAW and try to fill the cube up with as little trub and hop matter as possible so as to maximize the volume into packaging.
I don't have that problem fermenting in the 6.5 US gallon carboy. I can fill it until the ball valve really starts to pick up trub and I still have plenty of space.
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