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Old 10-28-2010, 12:25 AM   #1
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Default ferm temp

I just bought a new box beer from the LHBS. It says the to primary at 48 to 58 degrees. Then secondary at 35 to 42 degree. How crucial is the primary tempurature? I can't get any higher than 43-44 degrees. Is this too cold for the primary?



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Old 10-28-2010, 12:28 AM   #2
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What's the beer/recipe/yeast? I'm assuming a lager of some variety.



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Old 10-28-2010, 12:32 AM   #3
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Info please. The obvious assumption is that you are making a lager. Unless you live in an ice-cave, why can you not get the primary temps above 43 degrees????

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Old 10-28-2010, 12:34 AM   #4
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I just bought a new box beer from the LHBS. It says the to primary at 48 to 58 degrees. Then secondary at 35 to 42 degree. How crucial is the primary tempurature? I can't get any higher than 43-44 degrees. Is this too cold for the primary?
As was mentioned, lagers are very particular about temperature. 44 is too cold for primary, and you probably wont' get it to ferment. What yeast strain do you have? We can help you come up with some alternatives.
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Old 10-28-2010, 12:44 AM   #5
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http://www.brewersbestkits.com/pdf/1060_Maibock.pdf

Brewer's Best kit above.

The problem is my beer fridge in the barn seems to top out at a balmy 44. My old farmhouse basement that always stays "cool" hangs right around 65, which is too high as I understand it?
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Old 10-28-2010, 12:45 AM   #6
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Which yeast strain do you have? That's the important thing to know.

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Old 10-28-2010, 12:53 AM   #7
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uhhhhh Saflager w-34/70 ??

Sorry for the moron look on my face but I'm learning.

Edit: it says on the package 'Dry Lager Yeast'

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Old 10-28-2010, 12:58 AM   #8
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uhhhhh Saflager w-34/70 ??

Sorry for the moron look on my face but I'm learning.
Good thing we can't see your face...................

Anyway, that's definitely a lager yeast. http://www.fermentis.fr/FO/pdf/HB/EN/Saflager_W-3470_HB.pdf

It sounds like 12 C (53 degrees) will be impossible for you. You can try two alternatives. One is to go buy some ale yeast. That's what I'd do. Buy some ale yeast and ferment it as close to 68 degrees as you can. It won't be an actual maibock (which is a lager) but it will be a tasty beer and trouble free.

If you want to proceed with this a lager, you could try putting a bin with cold water in your basement and some ice bottles/frozen water bottles and pur your fermenter in it and try to keep it at lager temperatures for 2 weeks or so. It's not easy, but it's possible.

After the fermentation is over, you can rack the beer to a carboy and then put it in the fridge with either yeast.
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Old 10-28-2010, 01:08 AM   #9
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I just realized that it required this today. So i am going to give the fridge till tomorrow to see what it does after 24 hours. If not, I'll prolly just do the higher temp thing.

The funny thing is, the directions say that it can be fermented at 64 to 72 as an ale. No secondary and the yeast will do fine. It will just be more of an ale.

Thanks for the quick info.

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Old 10-28-2010, 01:09 AM   #10
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Originally Posted by cwaite37 View Post
I just realized that it required this today. So i am going to give the fridge till tomorrow to see what it does after 24 hours. If not, I'll prolly just do the higher temp thing.

The funny thing is, the directions say that it can be fermented at 64 to 72 as an ale. No secondary and the yeast will do fine. It will just be more of an ale.

Thanks for the quick info.
If I was going to do it as an ale, I'd not use the saflager. I think it might be a bit estery and sulfury at high temperatures- I'd go with a dry ale yeast like nottingham or S05, or even S04 for that beer.


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