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  made a 10 gallon batch (based on one of Charlie Papazian’s recipes from the book Microbrewed Adventures) that is currently in primary fermentation.
I have read about fermentation temps, and I put the fermenters in my basement because the temp on the ground floor of my house had been around 79 degress lately. It’s been 3 days since I brewed. I had activity after 24 hours and still have activity, but the temp in the basement is around 62 degrees.
Should I worry about the yeast activity stalling, or will the fermentation just take longer than usual?
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The beer should be a few degrees warmer than the cellar. Should be fine.
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Should be fine - activity is good.
Just curious, what was your OG, how much did you pitch, and did you make a starter?
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And strain?
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And you need to get it up to at least 68 for a diacetyl rest.
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My OG was ~1.048. I split the wort into 2 fermenters and topped off to 5 gallons in each. Didn’t use a starter, but I pitched 50 ml of liquid American Ale yeast 1056 into each fermenter.
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I’m curious what your starting temp was when you pitched the yeast...if it has been active for 24 hours, thats good, but if you pitched the yeast at the 79 degrees you mentioned as house tempt, you could get some off flavors, possibly too much fruity esters as well as an alcohol taste that shouldn’t be with a beer at 1048 OG. A beer will ferment at 62 degrees most of the time with out stalling, will just take longer and you might miss out on some fruity esters you may actually want....when using an ale yeast....but if it does stall, no problem, just put some heat around it if you can so it starts back up.....
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Thanks. I cooled the pot of wort before mixing it with the rest of the water. Pitched the yeast at 71 degrees, then moved the fermenters to the basement. I moved them up to a bathroom closet yesterday, and the current temp is 68. Still plenty of activity too.
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