vinny150

Recipes 

I currently have an amber ale in primary fermentation. I'm about 26 hours in and I am concerned that its fermenting too cold.

I used Wyeast 1056 and made a yeast starter. I have the fermenting bucket set up with a blowoff tube. I get a bubble like once every 10-15 seconds.

Does this sound ok or do I need to find a way to up the temp???

vinny150

Recipes 

Oh and my OG was 1.100

NordeastBrewer77

Recipes 

57 ambient means low 60s in the fermenter, and that's fine for 1056. i actually like to ferment the american strains cool like that, makes a cleaner beer in my experience. you made a starter and that's important, if the yeast kicked off like they should, they're probably happy with the temp.
BTW, welcome to HBT and this wonderful addicti.... wonderful hobby!

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vinny150

Recipes 

Thanks man. I really appreciate it. It's only my third batch do I'm still full of questions/concerns. Thanks for not making me feel dumb! :-)

wailingguitar

Recipes 

1.100? That's barley wine strength, a far cry from what is commonly referred to as "amber ale" (nothing wrong with barley wine, of course!) Are you sure about that reading?

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BrewKnurd

Recipes 

I remember an interview with chris white where he basically said "if the yeast are fermenting, they're not too cold." His point was you didn't have to worry about your temps on the low end as long as they were high enough to maintain fermentation. The one place you might end up with issues is at the tail end of fermentation when the activity drops off, but with a yeast like 1056, which is fine at the lower end of temps and also low flocculating, I think you'll be fine.

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vinny150

Recipes 

Well I'm not positive as I have had trouble with my gravity readings before. But I used 10 pounds of light DME and one pound of corn sugar in addition to my steeping grains.

NordeastBrewer77

Recipes 

No prob, man. Disc is right too, with higher floccing strains, low temps may make them drop early. But with something like 1056, it takes alot to get them to drop out. In fact, with that strain after 3 weeks at 60-62, I've had beers still have Noticeable yeast in suspension, long after FG was reached.

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Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

vinny150

Recipes 

With that being said, how long do you suggest leaving it in primary before racking to secondary. I was thinking 2 weeks?

whitehause

Recipes 

I always try for the cooler end of the temp range. Fermenting will generate some heat, so like brewer77 said, it'll be in the mid 60's in the fermenter. BTW welcome to the forum from Fleetwood PA

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