dnslater

Recipes 

My 90 year old basement stayed a steady 70-71 degrees through the hot Indiana summer, which made for some nice beers. With cooler fall temps, my basement has dipped to around 66/67 degrees and by mid winter will be closer to 60. I currently have a Chocolate Porter with Nottingham and a Belgian Pale Ale with Wyeast 1214 one week into fermentation. They both took off just fine, but I'm curious if I should move them up to my bedroom closet (70 degrees) for the next three weeks? Sounds like Nottingham will be just fine with lower temps, but the Wyeast Belgian Abbey 1214 lists 68 as the low end of the temperature range. Thoughts?

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Cheers,
Nick

Trash Paper Brew Werks

In Fermenter: Wheat IPA

Bottled: Extra Pale Ale, IPA, , Innkeeper Bitter, Honey Weizen, British Pale, Belgian Pale, American Amber, Two Hearted Ale clone, ESB, Phat Tyre, Irish Red, Hard Cider, Caribou Slobber Brown Ale, Blue Mountain Irish Stout, Belgian Witbier, Nutcase Brown Ale, Raspberry Wheat, American Pale Ale, Dry Irish Stout, Caribou Slobber.

ChillWill

Recipes 

I think you're right, get the 1214 batch in your bedroom and let Notty chill out.

Although you'd probably be fine leaving them both down there, the 1214 would likely have kicked out enough heat to get it above 70 even if ambient was only 66/67. Saying that, raising the temps on Belgians is usually beneficial after the first 3 days or so of fermentation.

Calder

Recipes 

Get the 1214 to a higher temperature or it will stall on you. It's probably working on it's own generated heat right now, but when activity subsides, it will stall.

For reference, the beer will tend to go to the temperature of the floor, not the air temperature. Often times the floor is several degrees lower than the air temperature. If the floor temp gets below 58 degrees, you might want to put some insulation under the notty batch.

dnslater

Recipes 

Thanks for the replies. I have them both on a table so the cold floor won't effect them. They are both a week in, so if fermentation is complete is there any benefit to moving the Belgian? I may take a fg to make sure it did not stall.

__________________
_______________________________________________
Cheers,
Nick

Trash Paper Brew Werks

In Fermenter: Wheat IPA

Bottled: Extra Pale Ale, IPA, , Innkeeper Bitter, Honey Weizen, British Pale, Belgian Pale, American Amber, Two Hearted Ale clone, ESB, Phat Tyre, Irish Red, Hard Cider, Caribou Slobber Brown Ale, Blue Mountain Irish Stout, Belgian Witbier, Nutcase Brown Ale, Raspberry Wheat, American Pale Ale, Dry Irish Stout, Caribou Slobber.