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Old 05-05-2011, 12:54 PM   #11
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I see on here all the time to ferment at 60-70, when I did my last brew (first one I ever did) it said to brew from 71-86...I accidentally started at 84, then slowly brought it down to 73, and it stalled, I had to get it over 75 to get it to ferment at all. I can't imagine it going at all at 65 degrees...but I will try it. The room my band practices in is in the mid 60's I will put this cerveza in there and see if I get any action...

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Old 05-05-2011, 01:17 PM   #12
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I see on here all the time to ferment at 60-70, when I did my last brew (first one I ever did) it said to brew from 71-86...I accidentally started at 84, then slowly brought it down to 73, and it stalled, I had to get it over 75 to get it to ferment at all. I can't imagine it going at all at 65 degrees...but I will try it. The room my band practices in is in the mid 60's I will put this cerveza in there and see if I get any action...
You can thermal shock yeast just as much by going too high,& then bringing it down fast as the opposite way. Always try to get the fermenter temp within the range where the yeast is at it's best.
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Old 05-05-2011, 01:42 PM   #13
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You can thermal shock yeast just as much by going too high,& then bringing it down fast as the opposite way. Always try to get the fermenter temp within the range where the yeast is at it's best.
The issue is that the temp range on the yeast packette is way outisde what usually is recommended...so what do you go by?
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Old 05-05-2011, 01:46 PM   #14
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Try going down near the low end of the range. Cooper's ale yeast (gold sachet) is said to take up to like 82F. But it's ideal range is 68-72F, so I brew with that one at 20C,or 69F.
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Old 05-05-2011, 02:05 PM   #15
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We'll see, I will post results when I get home tonight...it's at about 73 right now, which is the bottom of the packets range, then I will move it to the colder room which is in the 60's and report whether it stalled or kept on going.

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Old 05-06-2011, 12:53 AM   #16
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ok, I got home and everything was going great, I took the beer and put it into the music room and left for a while. Several hours later the beer is now at 66 degrees, and the airlock is popping every second, looks good.

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Old 05-06-2011, 01:29 PM   #17
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Cool! Should have a very clean flavor at that temp. I've seen successes at 66F for cooper's ale yeast going a little lower than stated low range. Or any similar yeast,for that matter.
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Old 05-09-2011, 11:44 AM   #18
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Default Coopers Cervesa Lagering questions...

ok, sorry to bring this one back, but I have a couple questions. The temp has actually settled down to 63*, and has been going strong for the past few days (almost a week). I thought I would keep it here for 2 weeks. Here is my question though...Since I am fermenting at 63 which is much higher than lagers usually primary at (it's coopers lager yeast) do I need to do a diacetyl rest? secondly, after the rest (or not) do people generally rack into secondary before they throw it into the cold to lager or do they just keep it in primary? Or is this just another primary vs. secondary question?... LASTLY, my kegerator conversion thermostat is in the mail, so I will have a dedicated fridge soon, should I try to lager the beer in the fridge, or since it is a cheap coopers yeast should I just do it in the basement at 55 ?

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Old 05-09-2011, 12:32 PM   #19
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I've never done lagering,but I do know that you do it before fermentation is over. Not sure exactly when,though. 63F isn't bad for some lager yeasts. Others can go down to 50F or so. The US-05 my wife pitched can go down to 50F,as high as 75F. So you should be ok.
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Old 05-09-2011, 12:33 PM   #20
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so do I keep it in primary? or rack and then try to take it down to 55?

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