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Old 12-21-2011, 02:41 PM   #1
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Default fermentation room temps

i ferment my beer in a cold room in my house, and now that its strating to get pretty cold here, the temps are starting to drop in the cold room. Right now my cold room seems to be holding steady at 61, and the sticky thermometer on my carboy is saying 57, is this too cold to be fermenting ales? i know during the perak of fermentation the temperature of the wort can rise a few degress. should i try to keep my cold room a bit warmer?

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Old 12-21-2011, 03:17 PM   #2
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You could use yeasts that like being at lower temps - Kolsch yeast comes to mind as you're in a similar situation to me and that's what I'm looking to use. I imagine you're just setting your fermenters on the floor - maybe get them off of the floor to help get the temp a little higher. Couple of thoughts...

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Old 12-21-2011, 03:31 PM   #3
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You could use yeasts that like being at lower temps - Kolsch yeast comes to mind as you're in a similar situation to me and that's what I'm looking to use. I imagine you're just setting your fermenters on the floor - maybe get them off of the floor to help get the temp a little higher. Couple of thoughts...
yah im putting them on the cement floor, i was thinking maybe i could put them on a piece of styrofoam insulation... maybe that would help....
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Old 12-21-2011, 03:38 PM   #4
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Yes the concrete will sink away a lot of heat. Styrofoam would work. So would a table, chair, or some towels.

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Old 12-21-2011, 03:39 PM   #5
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Most ale strains will ferment down to 58-60^. I ferment many of my ales at 60^. I'd get the fermenter off the basement floor and maybe wrap it with a blanket to avoid heat loss, but if ambient temp is 57^, I think it's a safe bet active fermentation will raise the fermenter temp into the low 60s.

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Old 12-21-2011, 03:58 PM   #6
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if the heat from the active fermentation causes the temp to rise 65-66 area, isnt it good for the beer to be stored at a lower temp after the active fermentation? for example if the room is at 61, and the temp of the wort is at 57, and the fermentation causes it to rise to 65, and then settles back at 57-59.

also i made a batch of biermunchers bass clone, using irish ale yeat and the fermentation took off in about 5 hours and 5 days later its pretty much all cleared up, everything seems to have went pretty well.

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Old 12-29-2011, 06:10 PM   #7
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Ok so along these lines.

I have a room I keep my conical in upstairs. Outside temp has ranged from 40-60 for the last month but my upstairs is staying constant at 70 degrees even with my thermostat set to 60F. I am assuming my conical has inside temp of ~75F. This temp is outside of my yeast range. I really don't want to battle this all winter so is there some sort of temp controlled fridge that people use for fermenting?

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Old 12-29-2011, 06:39 PM   #8
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Most ale are good at 60. I would get it off the floor and see what happens. If that does not work get the room a bit hotter or move to another room.

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Old 12-29-2011, 07:19 PM   #9
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+1 to getting it off the floor, but it seems you're in just about the perfect range. Most ale yeasts will work very cleanly at those temps. I think a lot of west coast brewers (myself included) are very jealous of you right now.

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Old 12-29-2011, 07:27 PM   #10
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Quote:
Originally Posted by sorefingers23 View Post
if the heat from the active fermentation causes the temp to rise 65-66 area, isnt it good for the beer to be stored at a lower temp after the active fermentation? for example if the room is at 61, and the temp of the wort is at 57, and the fermentation causes it to rise to 65, and then settles back at 57-59.
No, it's not better to cool the beer after high krauesen. You will get a more complete, cleaner, and quicker fermentation by maintaining your target temp throughout, although some say it's best to raise the temp a few degrees at the end. Not to say things won't go fine letting temps take their natural course. It's just not ideal.
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