WiscoMan

Recipes 

Hi all,

I currently have my bedroom set at 66F. I keep my primary in a closet with no door so it keeps the same temperature as the room.

I also have a small fan that has been blowing at full capacity since brew day which was 2 days ago. Do you think this is good enough for keeping it cool?

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On Deck:
Primary: Oatmeal Stout
Secondary: None
Bottle Conditioning: Cream of Wheat Ale, Barley Brown Ale, Mystery IPA, Hard Cider 05

greatschmaltez

Recipes 

Depends on your yeast type, if your using Cali yeast, you're fine.

WiscoMan

Recipes 

Using Safale US-05. Sorry should have mentioned that

__________________
On Deck:
Primary: Oatmeal Stout
Secondary: None
Bottle Conditioning: Cream of Wheat Ale, Barley Brown Ale, Mystery IPA, Hard Cider 05

diS

Recipes 

Temperature in fermenter during first few days of fermentation are usually few degrees higher but I think that wont be a big problem if you keep 66F room temperature.

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Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

greatschmaltez

Recipes 

You'll be fine at that temperature with that yeast. Enjoy your stout at the perfect time of year!

Yooper

Recipes 

I'd suggest one of those cheap temperature strips. You can see at a glance what the beer temperature is. They have them at homebrew stores, or at Wal-mart, sold as aquarium temperature strips. You need to show about 60-75 F for ales.

In a 66 degree room, you might be just fine but sometimes a very active fermentation will cause a big temperature increase, like 10 degrees or so!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

Golddiggie

Recipes 

Get a temperature reading of what's inside the carboy. Ambient temp is nigh on useless. Even a fermometer will give you a close idea of what the beer is fermenting at. For all you know, it could be 10F over ambient inside the carboy.

Damn, Yooper beat me to the post, as I was typing...

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

WiscoMan

Recipes 

Fermentation does not seem too vigorous so I am assuming it is not quite 10 degrees above my room temp. I will go purchase a little stick on thermometer though just to be sure.

__________________
On Deck:
Primary: Oatmeal Stout
Secondary: None
Bottle Conditioning: Cream of Wheat Ale, Barley Brown Ale, Mystery IPA, Hard Cider 05

Golddiggie

Recipes 

Even 5F higher (a common amount) puts you in the danger zone for most ale yeasts. US-05 has a listed temperature range of 59-75°... I would aim to have it no more than the middle of that range, inside the fermenter. But that's just me.

Generally speaking, ale yeasts are cleaner when fermented at lower temperatures (in their listed range). I've not used US-05 (or any dry beer yeast) so you'll need to get info from someone that has. I have used it's Wyeast equal before and liked it with fermenting in the lower half of it's range.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed