Temp drop?

Jaxford · 01-07-2009, 01:37 AM

I'm brewing a blond ale with Wyeast American Ale yeast. I just moved to the secondary and the beer is about 10 degrees cooler than where it was stored in the primary (was 72 now 63). Is this a problem? Its only been about 8 hrs so I'm wondering if I should move it.

Thoughts?

**DeathBrewer** · 01-07-2009, 01:43 AM

was it finished fermenting? if so, you're gold.

btw, next time i would ferment in the 63°F area...much cleaner beer.

Professor Frink · 01-07-2009, 01:44 AM

Quote:

Originally Posted by DeathBrewer

was it finished fermenting? if so, you're gold.

btw, next time i would ferment in the 63°F area...much cleaner beer.

Agreed, the cooler you can condition it after it's done fermenter, the better.

Jaxford · 01-07-2009, 01:48 AM

Cool... yeah it was done. I feel a lot better then. What happens to the yeast if it gets too cold? Does it impact the bottling?

Professor Frink · 01-07-2009, 01:48 AM

Quote:

Originally Posted by Jaxford

Cool... yeah it was done. I feel a lot better then. What happens to the yeast if it gets too cold? Does it impact the bottling?

A lot of it will drop out of solution, but there will still be plenty floating around to carbonate it.

**DeathBrewer** · 01-07-2009, 01:49 AM

63°F will never be "too cold"

that's perfect ferment temperature for the majority of ale yeasts.

for secondary, it would be nice to be even colder, so more yeast will drop out and you will have a clearer beer.

that's one of the reasons for lagering.

Rubberband · 01-07-2009, 11:15 PM

I have to use a brew belt to keep my primary at 68 degrees for initial fermentation. After that, I rack into my secondary and then move the brew belt to keep this warm for the same reason. I am a noob but it would be great to be able to use my brew belt on the primary only, this would free up my brew belt to allow a follow up batch sooner.