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Old 05-11-2010, 06:20 PM   #21
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My basement is the same temp. I've had no problems with Wyeast 1056 and 1272 at all. WLP715 (champagne yeast) did have some problems getting going but that is suppose to be used around 72 F.

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Old 05-11-2010, 07:25 PM   #22
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Cool fermentation temperature FTW!

Good resurrection, people

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Old 05-11-2010, 08:09 PM   #23
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Whoa, didn't even notice the original post date. Ha ha.

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Old 01-24-2012, 10:24 PM   #24
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Took the SG of my Alaskan Amber clone today, 1.012 down from 1.047 for an ABV of about 4.6 which afaik is to style. The temp where it's fermenting is definitely lower than when I took the OG, so accounting for the temp diff it might be in the 4.8 - 5 range.

It's currently fermenting at a temp of 52, maybe a little late after 9 days to ask this, but is that too cold? It got underway promptly after pitching -- < 24 hrs. Should I put it in a warmer spot for a few days? My LHBS substituted Wyeast 1007 for the Kolsch in the recipe, the Wyeast site says 1007 has a broad temp range (55-68) and is suitable for a Northern German altbier (of which Alaskan Amber is cited as an example).

It definitely tastes like beer, a touch drier than I could wish but I'd happily carbonate it and drink it as is! I'm going to give it lots of time in the primary, at least 2-3 weeks, maybe just put the bucket up off the concrete floor and that should get another few degrees into it. I'd be happy with 55 and maybe the yeast would too (though it's clearly doing its job). It's also not particularly clear, but that doesn't bother me at all.

Okay, I've put the primary on a piece of carpet off the cold concrete floor and am leaving the storage room door open in hopes of getting the temp to 55. I know I'll be able to determine if it's still fermenting by taking the SG every so often, so when it stops, I'll just bottle it, condition it patiently and drink whatever comes out the other end!

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