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Old 02-03-2011, 02:34 AM   #1
DaveMcPhee
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Default Damn Texas weather - variable primary fermentation temps

I left a bucket of Stout fermenting in the coldest room in my house. It was a steady 59-63 for at least 10 days, primary fermentation was most probably finished, but I usually leave in primary for about 4 weeks min. It was pitched with WLP013 London Ale.

However, recently the weather around these parts has been a bit bi-polar.
First it got warm, putting my fermentor into the very high 60's for maybe 3-4 days, and now it's dropped to the low 50's for another 2 days and will unfortunately stay that way for a few more.

Given that primary fermentation was mostly complete by the time this variable temperature started, do you think it will have huge effect? Anything I can do, like leave it for a super long time, increase temps, decrease temps?

I do own a ferm chamber but unfortunately I've been forced to use it as a kegerator for the duration of this stout.

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Old 02-03-2011, 02:57 AM   #2
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You know what they say if you don't like the weather in Texas... wait 5 minutes, it will change

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Old 02-03-2011, 03:22 AM   #3
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Oh I love the weather, it's the fluctuating temperatures in the un-insulated en suite shower I can't stand

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Old 02-03-2011, 03:54 AM   #4
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I was in Austin 3 days ago and it was 80, today I am at my home in Dallas and it is in the teens. I feel your pain!

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Old 02-03-2011, 04:03 AM   #5
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I'd say just leave it, at 10 days in I would expect your past the stage when the yeast are most likely to throw off a lot of fusels.

try wrapping the fermentor in a couple of towels or blankets to help moderate the temp. swings, and maybe let it sit in primary a week or two longer than originally planned.

my 2 cents

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Old 02-03-2011, 05:25 AM   #6
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I just had the opposite happen....I have 2 batches going that are fermenting at room temp in my house which is mid 60's.........well the power went out at midnight last night and was out for 12 hours....we dropped to mid 40's in the house over night...Funny thing is, we live in the country and it was DEAD silent in the house except for..blub...blub...blub from the air locks.

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Old 02-03-2011, 01:01 PM   #7
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Quote:
Originally Posted by D0ug View Post
I'd say just leave it, at 10 days in I would expect your past the stage when the yeast are most likely to throw off a lot of fusels.

try wrapping the fermentor in a couple of towels or blankets to help moderate the temp. swings, and maybe let it sit in primary a week or two longer than originally planned.

my 2 cents
thank you, this is what I was hoping to hear.
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Old 02-03-2011, 01:57 PM   #8
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Quote:
Originally Posted by DaveMcPhee View Post
I do own a ferm chamber but unfortunately I've been forced to use it as a kegerator for the duration of this stout.
Sounds like somebody needs more equipment!
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