Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > IPA with US-05 at 62 F? is that OK?
Reply
 
LinkBack Thread Tools
Old 02-21-2012, 02:43 PM   #1
BPhad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Will County, Illinois
Posts: 248
Liked 10 Times on 7 Posts
Likes Given: 4

Default IPA with US-05 at 62 F? is that OK?

OK - My first beer after an 8 year hiatus (life happens)

I did an extract IPA but and used US-05 yeast, it started right up after a few hours and at that 40 hour mark has a pretty active fermentation.

My only concern is that I am too cool at 62F (this is outside temp in my basement). I chose this spot since it's always same temp, where rest of house may vary from 62-68 depending on time of day.

Thoughts? Should I move it upstairs where it may be warmer?

Thanks - and this board is great wish I had found it when I first tried doing this 10 years ago.

__________________
BPhad is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:47 PM   #2
drkaeppel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Lewisville, TX
Posts: 314
Liked 8 Times on 7 Posts
Likes Given: 141

Default

62 is actually pretty perfect. I've heard that US-05 does better at cooler temps and will produce cleaner flavors.

I wish I had a way of keeping my beers that cool during fermentation. I'm stuck with using cold packs and a water bath to control temps.

__________________

-Dave

"Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life." -Anonymous

drkaeppel is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:49 PM   #3
Nightstalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Murfreesboro, TN
Posts: 131
Liked 17 Times on 15 Posts
Likes Given: 1

Default

Yea this is a good question for us guys that are just starting. My comment/question would be why should he worry if he is seeing active fermintation. Will the yeast do something different at 68-70 vs 62??? Will this(fermenting at 6-8 degrees cooler/warmer) lead to some off flavors later on? And how important is it to maintain a temperature during fermentation. Or does it matter as long as it stays within a certain range and there is no sudden increase/decrease.

__________________
Nightstalker is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:49 PM   #4
BPhad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Will County, Illinois
Posts: 248
Liked 10 Times on 7 Posts
Likes Given: 4

Default

Thanks Dave!

__________________
BPhad is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:50 PM   #5
maffewl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Cookeville, Tennessee
Posts: 1,083
Liked 19 Times on 18 Posts
Likes Given: 1

Default

62 air temp means the fermentation temp will be around 67+/-... perfect for US05. Leave it where it is for four weeks and bottle, you are good to go.

__________________

_

Digital Temperature Controller build:
Click Here

Bottle Cutter build:
Click Here

maffewl is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:51 PM   #6
maffewl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Cookeville, Tennessee
Posts: 1,083
Liked 19 Times on 18 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Nightstalker View Post
Yea this is a good question for us guys that are just starting. My comment/question would be why should he worry if he is seeing active fermintation. Will the yeast do something different at 68-70 vs 62??? Will this(fermenting at 6-8 degrees cooler/warmer) lead to some off flavors later on?
Yep... high temps can lead to some nasty off flavors. Here, this link may help...

http://www.howtobrew.com/section4/chapter21-2.html
__________________

_

Digital Temperature Controller build:
Click Here

Bottle Cutter build:
Click Here

maffewl is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:52 PM   #7
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,974
Liked 432 Times on 353 Posts
Likes Given: 60

Default

62 internal temp is perfect, IMO.

67 is OK, too. US-05 is quite clean in that range, and you can actually easily use it down into the mid-high 50's without worrying too much.

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:54 PM   #8
drkaeppel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Lewisville, TX
Posts: 314
Liked 8 Times on 7 Posts
Likes Given: 141

Default

Quote:
Originally Posted by Nightstalker View Post
Yea this is a good question for us guys that are just starting. My comment/question would be why should he worry if he is seeing active fermintation. Will the yeast do something different at 68-70 vs 62??? Will this(fermenting at 6-8 degrees cooler/warmer) lead to some off flavors later on?
You will see active fermentation even at 80+ degrees. Most yeast strains (aside from belgian strains) will start producing funky/ off-flavors if temps get much above 70-72. So if you have a way of keeping a cool and consistent temp, then you're in really good shape.
__________________

-Dave

"Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life." -Anonymous

drkaeppel is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 02:55 PM   #9
william_shakes_beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Maryland
Posts: 2,025
Liked 125 Times on 104 Posts
Likes Given: 1

Default

Quote:
Originally Posted by maffewl View Post
Yep... high temps can lead to some nasty off flavors. Here, this link may help...

http://www.howtobrew.com/section4/chapter21-2.html
And, the inverse; low temperatures can result in stalled fermentation (the yeast go into hybernation) then rouse back up when you rack to the bottling bucket and chew through the bottling solution PLUS the remaining sugars in the wort, overpressurizing the bottles and leading to...
__________________
william_shakes_beer is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2012, 03:03 PM   #10
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,974
Liked 432 Times on 353 Posts
Likes Given: 60

Default

Quote:
Originally Posted by william_shakes_beer View Post
And, the inverse; low temperatures can result in stalled fermentation (the yeast go into hybernation) then rouse back up when you rack to the bottling bucket and chew through the bottling solution PLUS the remaining sugars in the wort, overpressurizing the bottles and leading to...
Low temperatures aren't so much the problem (up to a point) so much as rapid drops in temperature.
__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools