Beer Forum

I seem to have a problem with that banana smell coming from my fermentors. From listening to the BN, I have come to find this is due to fermentation temperatures. Well, too little too late now, so will that age out once bottled?

Also, anyone know of a way to install a thermometer into a glass carboy so that I can monitor that temp better?

I use those sticker type thermometers that are similar to aquarium thermomters. You won't be monitoring temp in the 10ths, but it's good enough for horseshoes and hand grenades.

You can drill an extra hole in a stopper and run a long termowell(sp?)down into the wort. I think JoHn does this. Any comments there Jonny 5-0?

Travis

Pair this with a digi or thermometer of your chioce.http://www.morebeer.com/product.html?product_id=16672

HH

Lufah wrote:You can drill an extra hole in a stopper and run a long termowell(sp?)down into the wort. I think JoHn does this. Any comments there Jonny 5-0?

Travis

The silocone ones are real easy to drill. Get the proper metal piece, like a ( 3/8" mosr likely) copper tube, maybe 5" long. Stick it in a drill. Turn the drill on and hold a file to it at 45 degree angle. Get it nice n sharp. Just make it into a drill bit. The silcone goes right into the bit.

Thanks for the advice all. I went the affordable route and got the aquarium sticker... seems to be working.

No one answered my question about the flavor though... will it age out at all? I have a wizenbock in my secondary that I will be kegging soon, but when I tasted it at racking, it was pretty estery. If it will age out fairly well I may bottle instead of keg. Any thoughts?

It will age out some. I doubt that it will go away completely. All you can do is let them sit and try one once and a while.

Travis

Lufah wrote:All you can do is let them sit and try one once and a while.
Travis

Or you can "cowboy the F'up" and drink em. Seriouly though they may improve with age.