Keeping even a casual eye on temperatures while brewing rewards you with some delicious beers. This is a general temperature guideline for making most styles of ale beers. Do note that a few recipes may suggest following a slightly different temperature schedule. Temperature monitoring in brewing can be divided into two divisions. 1. During Mash 2. During Fermentation
Mash Temperatures: Use a mash tun and add hot water as per need or use a boiling pot on a live stove to get to your desired temperatures(do not forget to stir continuously if using a live stove). Use a Brew Kettle Thermometer to check temperature and adjust heat periodically.
Protein Rest: 50°C Important for beer clarity. Leave the wort at 50°C for 30 minutes.
Saccharification rest: 65°C Important for the starches to convert to malt sugars(malt sugars turn into beer). Leave the wort at 65°C for 60 minutes.
2. Fermentation: It is advisable to monitor temperatures during the fermentation process. Using a thermostat with an old fridge is the best option to monitor and control temps during this phase. Another way is to use a submerged Hydrometer+Thermometer assembly if you are using a transparent fermenter.
Make sure you pitch the yeasts at temperature no more than 23°C and no less than 20°C.
After 24 hours it is advisable to decrease temperature to 18-20°C. Don't go under 17°C.
After first 72 hours it is advisable to slowly increase the temperature to 23°C and maintain it until fermentation is finished. Be careful to not to let it slip over 25°C at any point of time.