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Old 11-24-2008, 05:35 PM   #21
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i'd just leave it in the primary for a total of 2-3 weeks and then, assuming your gravity is down, straight to bottle. hefeweizen krausen likes to stay there even after fermentation is complete. it may indeed be finished fermenting.
Thanks for the info. Funny thing is this hefe was a very slow and inactive ferment from what I can tell even though all I read said to expect violent fermentation so I set up a blow off tube that never was needed. Then Saturday I brew a simple pail ale with dry yeast and by Sunday night its going so strong I had to move the blow off tube to it and clean up my air lock. Guess you never know just how the yeasties will behave.
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Old 11-24-2008, 05:46 PM   #22
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they are some unpredictable little buggers!

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Old 12-08-2008, 07:31 PM   #23
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DeathBbrewer, Your thoughts are welcome on the following:

I'm a newbie with this situation: room temp 65 daytime to 54 nightime temps during fermentation of a pale ale with Safale S-04(Recommended temperature range: 64ºF-72ºF). reading this thread it shouldn't be an issue or is it just to cold. The room is a pantry closet, so a light bulb and or blanket might get it a little warmer. Or should i just brew it and stop worrying about temps!

Pale Ale II extract from Morebeer
Willamette hop flavor and Cascade hop aroma. liquid malt (8 lbs), Crystal malt (1.5 lb) and hop flavor (4 oz in finish).

Estimated Original Gravity: 1.065
Estimated Alcohol Percentage: 6-7%
SRM (Color Range): 8.5
IBU's: 76.4


And yes i like your fermentation cabinet

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Old 12-08-2008, 07:39 PM   #24
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DeathBbrewer, Your thoughts are welcome on the following:

I'm a newbie with this situation: room temp 65 daytime to 54 nightime temps during fermentation of a pale ale with Safale S-04(Recommended temperature range: 64ºF-72ºF). reading this thread it shouldn't be an issue or is it just to cold. The room is a pantry closet, so a light bulb and or blanket might get it a little warmer. Or should i just brew it and stop worrying about temps!

Pale Ale II extract from Morebeer
Willamette hop flavor and Cascade hop aroma. liquid malt (8 lbs), Crystal malt (1.5 lb) and hop flavor (4 oz in finish).

Estimated Original Gravity: 1.065
Estimated Alcohol Percentage: 6-7%
SRM (Color Range): 8.5
IBU's: 76.4


And yes i like your fermentation cabinet
If you really go down to 54 degrees ambient that will make the US04 go dormant...you need to rig a way to keep the temps consistent and above 60...like in a swamp cooler with an aquarium heater submerged in it.
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Old 12-08-2008, 07:44 PM   #25
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thanks revy

i've been lurking around alot and see alot of your post, so i'll take your advice. My wife might miss her heating pad thou. I want to start this first batch right

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Old 12-08-2008, 07:45 PM   #26
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so room temp fluctuates between 54-65°F over a 24-hour period...what is your FERMENTATION temperature at during this time? being liquid and conducting it's own heat, it probably maintains a much more consistent temperature.

fluctuating temps and high tempeartures can negatively affect beer...low temperatures will only make it cleaner.

you still don't want it to fall dormant, tho, and i'm not sure how s-04 works (used only a couple of times)

i'd say get one of those fermometers that you can stick on the side of your vessel and keep a record of the temps. if it's jumping up and down, you'll want to get some kind of control. if it's maintaining within a few degrees, you're good.

you PROBABLY want to keep that yeast in the 60s, at least. not many ale yeasts do well any lower, although nottingham can kick some ass in the low 50s.

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Old 12-08-2008, 07:54 PM   #27
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so room temp fluctuates between 54-65°F over a 24-hour period...what is your FERMENTATION temperature at during this time? being liquid and conducting it's own heat, it probably maintains a much more consistent temperature.

fluctuating temps and high tempeartures can negatively affect beer...low temperatures will only make it cleaner.

you still don't want it to fall dormant, tho, and i'm not sure how s-04 works (used only a couple of times)

i'd say get one of those fermometers that you can stick on the side of your vessel and keep a record of the temps. if it's jumping up and down, you'll want to get some kind of control. if it's maintaining within a few degrees, you're good.

you PROBABLY want to keep that yeast in the 60s, at least. not many ale yeasts do well any lower, although nottingham can kick some ass in the low 50s.
Actually I'm going to take temp readings of water over 24 hours, to see flucuation. This ale is not brewed yet but intend to ferment in a pale ale bucket over 3 weeks.

thanks for quick reply
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Old 12-08-2008, 07:58 PM   #28
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that's a good test if you haven't started yet, but remember that your fermentation temps could easily rise up to (or possibly more than) 5 degrees above the water temp.

i'd definitely get a fermometer for your ale pail.

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Old 12-08-2008, 08:15 PM   #29
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i'd definitely get a fermometer for your ale pail.

[IMG
http://somethingwine.com/Merchant2/graphics/00000001/fermometer-bucket.gif[/IMG]
yes I will deathbrewer and a wort chiller and a brutus and a...

As soon as my wife gives me more money for morebeer stuff.

Thanks for the five degrees raise in temp i was wondering that, as i was doing it.
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Old 12-10-2008, 02:00 AM   #30
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http://www.homebrewtalk.com/f14/3-wi...mometer-82194/

much better then fermometer
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