Fermentation Temperature Problem

I just moved into a new house and the basement is AWESOME! It's dark, dry, and stays a constant 60F.

Here's the issue, when I make an ale, it is a little too cold for a good fermentation. And if I do a lager, 60F is a little too hot. Like a backwards goldilocks situation...

Are there any tricks or processes that you all know of to remedy this issue? Also, is 60F ambient really too cool for Ales or would it be okay?

stc-1000 and a ferm chamber, 100% of the time it works every time.

Agreed. That would solve the issue but I'm working on a budget...

A heat belt would help raise 60 degrees to 70 degrees. For solutions to cool down just google Homebrewtalk Swamp Cooler.

I have brewed some good ales at 60 degrees.

TPH

I think 60 ambient would be nice for ales

Nottingham dry yeast works well at 60 and probably can handle even as far down as 55. Set your fermenter on something to insulate it from the floor and you'll be fine. For those yeasts that prefer a little warmer, set the fermenter in a tub of water and add heat as necessary. It won't take much heat to keep the fermenter at 65.

enkamania said:

I think 60 ambient would be nice for ales

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Agreed, add the heat of fermentation and your at a sweet 65 degrees at high kreusen...

Basement temp is not ferment temp.

60 is good. Notty or S04 are good in the low 60s, US-05 starting at 60 will warm to 65 while fermenting. Your basement is perfect.

RM-MN said:

Set your fermenter on something to insulate it from the floor and you'll be fine.

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I hadn't thought of that. The concrete would really suck a lot of heat out of it. I tried to remedy that a while back with a towel but I'll try and set it up on a crate or something.

Thanks for all of the replies. I didn't know that Notty and S-05 would preform that well in the lower 60s. I also looked at the swamp cooler...seems simple enough. Has anyone had good/bad experience wrapping a damp towel around it with the bottom in cool water and a fan? That was something else I read about...

wildactbrewer said:

I hadn't thought of that. The concrete would really suck a lot of heat out of it.

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I'm not sure what kind of fermenters you're using, but if you're using glass carboys, NEVER set them directly onto concrete, especially if they're full. Concrete is rough and uneven, as is the glass in many carboys. If a "peak" in the rippling texture of the glass rests against a similar "peak" in the concrete floor, especially with the weight of 5 gallons of liquid pressing down on it, you can easily crack and destroy your carboy.

Always ensure there is something separating your glass carboys from the concrete floor, such as cardboard, wood, or plastic.

The higher off the floor the better...if it's really cold, perhaps closer to the furnace or hot water heater.



Wilserbrewer
Http://biabbags.webs.com/

fwiw, I would not run US-05 at 60 degrees, unless you enjoy peach bombs...

Cheers!

day_trippr said:

fwiw, I would not run US-05 at 60 degrees, unless you enjoy peach bombs...



Cheers!

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Yes, I agree. But if you were to pitch 05 at say 65 degrees in that 60 degree basement, your actual temps during fermentation would be 65-68?
Not 60. I have found the starting temp critical.


Wilserbrewer
Http://biabbags.webs.com/