mgortel

Recipes 

I am looking for some suggestions on an ale I could ferment in my basement which is currently at 60F. I was thinking maybe a Kolsch?

I know its a low temperature and was wondering if anyone has any suggestions. Want to brew next Saturday. maybe I am screwed for now until I replace chamber.??

My fermentation chamber got trashed by my wife, accidentally, when she punctured the coil with a screwdriver....long story.....anyway...I am currently without my temp controlled fermentation chamber and am dying to rew some beer next weekend.

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Primary #1: Irish Red
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Primary #3: Empty

Upcoming Brews:
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Bottled:
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Sweet Stout
Nut Brown

dbrewski

Recipes 

Not at all. If you like S04, Yooper was saying it is cleaner at lower temps. I also love Wyeast 2112 which will work clean and smooth at that temp, it is a lager yeast but tastes like an ale to me. I think 60 is within range for a lot of yeasts, especially considering that when ferment gets going it will be 3-5 degrees over ambient, maybe more.

Yooper

Recipes 

Nottingham is best at about 60 degrees, for a nice crisp lager-like finish.

As Bigfoot there said, Wyeast 2112 is great (think California common), and a couple of others are Wyeast 1450 (Denny's Favorite) and Wyeast's pacman (don't remember the number off-hand).

60 degrees is a bit too cool for great results with S05 or WLP001, but there are lots of other strains that do love 60 degrees!

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TheBrewinator

Recipes 

I personally ferment all of my pale ales, ipas and iipas at that temp. Its at the lower end of the range of most yeast but i have yet to have a problem.

usfmikeb

Recipes 

Yep, that's what I was going to recommend.

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

Golddiggie

Recipes 

I've chilled wort to under 55F and had yeast ferment in it without issue (English strains). My basement is jn the 52-58F range right now and I have no issues fermenting. The yeast will increase the temperature of the wort by up to 10F. So starting cooler is very often much better.

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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
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K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


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mgortel

Recipes 

Awesome....thanks for replies guys! Looks like I am good to go here for next Saturday....now I just gotta get thru the workweek!

__________________
EVERYONE is entitled to my opinion!

Primary #1: Irish Red
Primary #2: Empty
Primary #3: Empty

Upcoming Brews:
Dry Stout

Bottled:
Bee Cave Hefeweizen
Sweet Stout
Nut Brown

BradleyBrew

Recipes 

nottingham is great. I've even got it down to 57 for a doppelbock.

usfmikeb

Recipes 

I believe that's its limit.

__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88