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masskrug 10-10-2012 09:58 AM

Can I Save Her?
 
I've been fermenting an ale (Safale 05) for 10 days now. My temperature readings for the cooler have been 60-70' which is great. The problem is my probe is at the top of the cooler and I never considered measuring the temperature of the water (Idiotic!)

Long story short, the ALE has been fermenting at 45'-55' for 10 days. I just popped the lid; nice krausen on top, hydrometer reading at 1.030 (O.G. 1.060), it smelled wonderful and tasted fantastic. I expect a F.G. of ~1.015

Questions: If I bring the temperature up, can I save this batch, or has it been sitting dormant too long (10 days). Do I need to re-pitch?

Thanks for getting back to me before I rack this to my porcelain carboy.

On a positive note, I can lager in this cooler. LOL!

jesseroberge 10-10-2012 10:09 AM

Dude how about letting the beer sit for another 2 to 3 weeks before doing anything, unless the gravity readings have stopped for the past 3 days... Bubbles in the airlock less krousen etc are not signs that the beer is done fermenting, I always leave my beer still without touching it for a full 30'days before opening the carboy, 100% of the time i'm at FG and the flavors are very blended and ready to bottle or keg, I never secondary my beer for me it's a waste of time and a higher risk of infection and especialy a huge beer loss :) My beer is as clear as a coors light, so racking to secondary for me is useless, form primary to keg or bottle :) If your realy scared of the trub that you can suck up off the bottom " because YES the yeast cake is going to be big and thick" just transfer a bit less and that's it :) You will still have more gallons than if you rack to secondary then keg :)

Just my 2 cents :)

JonM 10-10-2012 10:10 AM

It's fine. I've done plenty of ales at really low temps and US-05 will chug along just fine. It may still be going, just slowly. I'd warm it up a bit, gently swirl the yeast up and give it a couple more days.

Calichusetts 10-10-2012 10:14 AM

Is the temp of the water at 45-55 or is the temp of the beer at this? My point is that your beer is generally 5-8 degrees warmer than the fermentation chamber. If the cooler is 55 than your beer is probably 60+, which while low, if fine for 05. The krausen is a giveaway that you are within or close to the range you need to be. Give it longer than usual and then check your readings

masskrug 10-10-2012 10:21 AM

JonM: I did just that. I'm getting (slow) bubbling in the airlock, so hopefully they woke up. I questioned if the Safale 05 could survive that long at that temperature. I'll check her again Sunday.

Jesseroberge: The only reason I popped the top today was to dry hop, I intended to ferment for another week or two. Thanks for the "30 day" tip. I will use this knowledge on my next batch.

masskrug 10-10-2012 10:24 AM

Quote:

Originally Posted by Calichusetts (Post 4485664)
Is the temp of the water at 45-55 or is the temp of the beer at this? My point is that your beer is generally 5-8 degrees warmer than the fermentation chamber. If the cooler is 55 than your beer is probably 60+, which while low, if fine for 05. The krausen is a giveaway that you are within or close to the range you need to be. Give it longer than usual and then check your readings

The BEER has been at 45-55. I gently stirred it, am warming it, and the airlock is (slowly) coming to life!

jonny_crash 10-10-2012 10:57 AM

The airlock s not and inaction of fermentation. You are warming it and as you do the air and liquid expands which creates a positive pressure inside your vessel. Just leave it alone and trust that the yeast know how to do their job.

Quote:

Originally Posted by masskrug

The BEER has been at 45-55. I gently stirred it, am warming it, and the airlock is (slowly) coming to life!


masskrug 10-14-2012 02:27 PM

Just an update; I warmed the cooler to 60-65 for a three days. I achieved my F.G. today (1.015). Dry hopped and will bottle next week. :)

unionrdr 10-14-2012 04:02 PM

You got the decimal in the wrong place. It's expresses as 1.015. And it sounds like at 45-55 that the 05 had gone dormant or close to it. Other ale yeasts would def be dormant ime. I had cooper's ale yeast down to 58-60F & it went dormant & settled out. Warmed it to 62F,& swirled it up. It started to come back to life,& slowly started fermenting at a slow,more normal rate at 64F. It seemed most comfortable at around 65-66F. Ale yeasts generally aren't designed to go down into the 50's & ferment normally ime thus far.

jwalk4 10-14-2012 05:02 PM

Quote:

Originally Posted by unionrdr (Post 4498072)
You got the decimal in the wrong place. It's expresses as 1.015.

Could you imagine a 10.05 reading on a hydrometer???? It'd be thicker than corn syrup!


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