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Old 01-13-2012, 09:30 PM   #1
lawle102
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Default Fermentation temps

My first brew was put into the fermenting bucket Tuesday night around 8. This was an extract kit with Nottingham ale yeast. It has been bubbling fine but with our temperature dropping quickly the ambient temperature is about 64-66 degrees. The bubbling has subsided quite a bit since the temperature drop.

I am just wondering if I should bring it into a slightly warmer area or if I should just let it do it's thing. I know the airlock isnt always indicative of what's actually going on inside the bucket. Thanks in advance.

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Old 01-13-2012, 09:37 PM   #2
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Unless the ambient temps get down to the low 50's, I feel like you'll be fine. I've definitely fermented with Nottingham at 63-64 ambient temp and everything went well.

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Old 01-13-2012, 09:44 PM   #3
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Ok. I guess I'm just being a paranoid noob.

I'm not relaxing with a home brew yet. I'm going to have to make due with some magic hat.

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Old 01-13-2012, 09:45 PM   #4
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Hi, in addition, can someone best explain "ambient" temperature to me?
I'm doing a primary fermentation right now (1 full day in) and it's doing it's thing very well. I just bought a thermometer an hour ago to put in the closet that I'm doing the fermenting in, and the temp reads 58 degrees in there. I know for a fact that the temp will remain between 55 and 65 in that closet. Being that I'm fermenting an English Chestnut Brown Ale, is this OK? And again, what does "ambient temperature" mean? Thank you!

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Old 01-13-2012, 09:56 PM   #5
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I would during fermentation, but pull it out to around 65 after the krausen drops.And most important it depends what your yeast is.
Ambient temps is the actual room temp,temps can be 5-10 warmer during fermentation activity inside the carboy.

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Old 01-13-2012, 09:57 PM   #6
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ambient temp means just whatever the surrounding area/space temp is where your putting your stuff or whatever. Room temp however is a standarized temp at 68-70 F
I think you want to be around 60-65 to get a better ferment going. but it will work there just take longer. Lagers you usually ferment at a low temp or cold ferment as they say

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Old 01-13-2012, 10:00 PM   #7
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ambient temp is the temp of the surrounding air. ferment temp is the temp of the beer in the fermenter.dang,chaos,ya beat me to it!
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Old 01-13-2012, 10:01 PM   #8
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Ambient temp is the temperature that your "fermentation chamber" is set. That would be the air temp around the fermenter.

The temp to be concerned with is the temp of the liquid. The beer will usually be roughly 10 degrees warmer than the area you are fermenting in.

I use a thermowell in my fermenter which measures the temp of the liquid inside the conical. I could care less what the ambient temp is so long as my beer is at the preferred fermentation temp.

For future reference 55-65 is a huge jump in temps. If you can I would look into maintaining a steady controlled temp. I keep my ales at 59 degrees for the first three weeks, and after harvesting the yeast I gradually raise the temp about 1 degree per day until I hit 64 for my diacytal rest.

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Old 01-13-2012, 10:01 PM   #9
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Quote:
Originally Posted by chaos2984 View Post
ambient temp means just whatever the surrounding area/space temp is where your putting your stuff or whatever. Room temp however is a standarized temp at 68-70 F
I think you want to be around 60-65 to get a better ferment going. but it will work there just take longer. Lagers you usually ferment at a low temp or cold ferment as they say
Thank you. Just to clarify (I'm sorry, I just don't want to do anything wrong), since the thermometer is right next to my carboy and reads 58 degrees, that's my ambient temp?

So you think I should try to get it up to 60 degrees near the carboy (ambient temp) for an English Brown Ale?
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Old 01-13-2012, 10:03 PM   #10
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If your thermometer is reading 58, then chances are your beer is around 65. That's just fine so long as you can maintain that temp.

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