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Old 02-11-2013, 12:36 AM   #11
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In the winter I usually ferment at similar temps...59 to 62. Most Ale yeast will ferment well in that range...with only 2 possible issues:

after the bulk of fermentation has completed...try to find a slightly higher temp or you the final gravity might not get quite where you want it. Slightly warmer finishing temps will also help the yeast process diacetyl...which can be a problem at lower temps

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Old 02-11-2013, 10:58 AM   #12
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Originally Posted by kingkoehne
Does anyone know, any good ale yeasts that can frement at a lower temp.? And doesn't need to be lagered?
Pacman loves 60-F

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Old 02-11-2013, 11:05 AM   #13
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Ceramic Infrared Heat Emitter

would probably be better than a bare light bulb

after 17 year hiatus, I've only been brewing since October, temps in the unfinished part of the basement have been high 50s/low 60s and my ales have turned out great

if I could only get the BigHair to greenlight the purchase of a chest freezer

"If you want to do something, do it and then have a homebrew. If you don't want to do it, just have a homebrew" - Charlie Papazian

drinking: Sweetpea's Mock Maibock, DB 8 Point IPA Clone, Witless Belgian Wit, Rain Delay IPA, Czech Pilsner, CLB's Red Barleywine, 8 Hearted Pale Ale, O'Rob's Dry Irish Stout - bottle conditioning: Otto M. Gourd Pumpkin Barleywine - bulk conditioning: barleywine - primary: session IPA

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Old 02-11-2013, 11:19 AM   #14
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I routinely ferment at 60-62 if I want a clean yeast flavor profile.

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