kabrew

Recipes 

My brew room is hovering around 60 degrees and I am wondering if and what kind of problems that creates for my yeast?

I have moved primary into an upstairs closed but that temp fluctuates between 55-65 due to the way our thermostat is set.

Is it better to have primary in constant 60 degree room or in a 55-65 degree room?

I brewed a Dunkel 8 days ago and OG was 1.051. The reading I took yesterday was 1.020. FG is supposed to be 1.011-1.014.

Thoughts??

Thank you!

mbird

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I have found that 60f. is too low for the ale yeasts that I use for my Dunkel weizen. It performs best at 65f.-70f. expecially if I brewed with malt extract which is less fermentable than my all-grain recipes. A simple way to get the fermenter a little warmer is to place a 60w lamp next to it and monitor the temp. to adjust lamp proximatey. I wrote about it here:
http://backyardbrewer.blogspot.com/2009/11/3-more-easy-homebrewing-tricks.html

mark
www.backyardbrewer.blogspot.com
www.thebackyardbrewer.com

osagedr

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See what your FG is in a few days.

ChshreCat

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Your ferment temp will be a little higher than ambient temp of the room, so a 60 degree room would be great for most ales. Some of us would kill for a steady 60F without having to use a temp controller and fridge/freezer.

__________________
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kabrew

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Thanks for the comments everyone.

mbird, thanks for the blog link, since it's currently -6F outside, that info may come in handy!

Think i'll take osagedr advice and see where SG is in a few days and then rack to carboy.

bennyd

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kabrew, I'm also in Iowa. Mason City, actually. -14 this morning with a -35 wind chill. Absolutely took my breath away when I went out to get the paper.

My primary has done well in my basement which is constantly 61-63 in this cold weather.

kabrew

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bennyd, i hear ya! i'm near dubuque and it was -13 here!

good to know on your basement temp....i can't help but think that a constant cooler temp room is better than a fluctuating temp room.

thanks for your help!

bennyd

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Remember too, that your fermentation temp will rise above ambient. My fermenter was sitting in a room with an ambient of 63 and the fermentation temp got up to 72. I think next time I'll make sure that the fermenter is in the section of the basement that stays at 61.

Also, I was just in Dubuque a while back and went to the Bluff Street Brew Haus. Seems like a nice guy that runs the place. In fact I'll probably pick up another primary bucket and carboy there when I'm in town for my cousin's wedding this summer.

kabrew

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bennyd,

The Brewhaus is where i get all my supplies. Jerry is good guy and knows his stuff. The Dunkel we're talking about is his recipe.

thanks again for your help!