Fermintation temperature (complete noob here)

madegret · 01-01-2009, 02:34 PM

So, I got a book from Santa, read it, read How to Brew, purchased a digital magazine subscription on homebrewing . . . I'm definately obsessed and havent even gotten my starter kit in yet.

I'm confident about every step EXCEPT one - how do I regulate temperature during fermintation? I'm in south Mississippi with highs around 70 and lows around 35. My house stays at 62 - 68 degrees this time of the year (closets a bit cooler). That is my concern - if the ambient temperature in a closet is 63 degrees (I just checked it) is that too cold for good fermintation?

Thanks!!!

FxdGrMind · 01-01-2009, 03:03 PM

Noobie here too.

But my Pantry is 63 deg and for my first batch I have been monitoring a floating Thermo in water in the tube it came in, constantly.
Day 1 it was at 63.5,
Day 2 it dropped to 62.5 then rebounded to 64 as I placed it in the Carboy box where I have my Primary pail.
Day 3 I covered the box with a towel to help bring the temp up (I have noticed that the others start low in temp and then bring it up to help keep the fermentation going)
Day 4 its 64.5

I Don't think I'll be able to keep it warmer in the Pantry. But also I posted a question on how exothermic the process is and it may actually bring the temp up 5-8 deg depending on yeast activity.
So I'd say if your in the 63 range you should be good to go!
Go for it!

VTBrewer · 01-01-2009, 03:35 PM

Google your yeast straing and you'll see what the optimal temperatures it works at. The two more common ones (well, one really is a common!) that I use in those temp ranges are WYEAST 1056 and WYEAST 2112.

Keep in mind that an active fermentation can add around to 8 degrees of temp to your beer,and that the optimal ranges don't mean "1 degree over or under won't work". I think you'll be ok with either of those two strains.

Welcome to the obsession.

**Coastarine** · 01-01-2009, 03:57 PM

Generally speaking 63-66 is PERFECT for a clean ale, which is most. I've got a blonde fermenting with Nottingham at 62 right now. Nottingham can go a little colder than most, even into the 50's from what I hear. It's true that different yeasts have slightly different temperature preferences, but sounds like your house would be great. I'd use a closet for most of the primary, then maybe pull it out for the last third of fermentation to ensure proper attenuation and polish off any diacetyl.

madegret · 01-01-2009, 05:02 PM

Outstanding! Much thanks!