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Old 05-19-2012, 01:49 AM   #1
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Default Ferm temps

Is an ambient temp of 64 too cold for a cream ale?

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Old 05-19-2012, 02:37 AM   #2
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No- depending on yeast strain, it could be a bit warm, though.

Fermentation temperatures are decided by the yeast strain. For a cream ale, there are several choices, from 57 degrees to 70 degrees but that is not ambient, it's beer temperature. Sometimes a fermenting beer is several degrees higher than ambient, and a warmer fermentation can be 8-10 degrees higher than ambient!

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Old 05-19-2012, 01:51 PM   #3
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Originally Posted by Yooper
No- depending on yeast strain, it could be a bit warm, though.

Fermentation temperatures are decided by the yeast strain. For a cream ale, there are several choices, from 57 degrees to 70 degrees but that is not ambient, it's beer temperature. Sometimes a fermenting beer is several degrees higher than ambient, and a warmer fermentation can be 8-10 degrees higher than ambient!
I pitched notty ale yeast (danitsar)
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Old 05-19-2012, 01:53 PM   #4
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I pitched notty ale yeast (danitsar)
At 64 (ambient), you're approaching the temperature where it might get a bit too warm if fermentation gets vigorous. Do your best to keep an eye on the temperature (a stick-on thermometer is great) and keep it under 68 degrees for sure. Lower is better with that strain- I'd try to keep it closer to 60 degrees if you could.
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Old 05-19-2012, 01:56 PM   #5
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At 64 (ambient), you're approaching the temperature where it might get a bit too warm if fermentation gets vigorous. Do your best to keep an eye on the temperature (a stick-on thermometer is great) and keep it under 68 degrees for sure. Lower is better with that strain- I'd try to keep it closer to 60 degrees if you could.
I can't get it any cooler, it's sitting next to the furnace with the ac running.
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Old 05-19-2012, 02:08 PM   #6
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Originally Posted by Yooper

At 64 (ambient), you're approaching the temperature where it might get a bit too warm if fermentation gets vigorous. Do your best to keep an eye on the temperature (a stick-on thermometer is great) and keep it under 68 degrees for sure. Lower is better with that strain- I'd try to keep it closer to 60 degrees if you could.
What does a vigorous ferm do to the flavors?
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Old 05-19-2012, 02:12 PM   #7
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What does a vigorous germ do to the flavors?
It doesn't really affect the flavor, unless it gets too warm. That's often what happens- a vigorous fermentation will cause the temperature to rise, which will cause the yeast to go crazy and get more vigorous and get even warmer. That's the only issue.

If the temp never gets above 66-68 degrees, though it will be fine. It will be "cleaner" and "crisper", almost lager like at 57-60 degrees. That would be my preference for that yeast strain in a cream ale. At 62-64 degrees, it'll still be pretty clean. At 66-68 degrees, it can start to get a bit fruity. At 70 degrees, it will get pretty fruity. At 72+ degrees, nottingham yeast gets positively foul tasting. That's the only disadvantage to that yeast- when it gets too warm it has a nasty foul flavor. Up to 70 degrees, though, it will be fine.
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Old 05-19-2012, 02:16 PM   #8
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Thanks again!

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Old 05-19-2012, 04:02 PM   #9
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I can't get it any cooler, it's sitting next to the furnace with the ac running.
move it???

And try one of these. 64 ambient is a bit warm for Notty, that strain works best at cooler temps (58-62). At 64 ambient it's probably getting close to (or over) 70 in the fermenter..... not good for that yeast, YARK!! Look into some way to maintain and control temps, the link I posted is probably the easiest and cheapest, but there are other methods too.
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