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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Never realized how important fermentation temps are...
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Old 04-23-2008, 04:17 PM   #1
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Default Never realized how important fermentation temps are...

So I brewed the AHS sweet stout about 4 weeks ago and used 12 grams of Munton's dry yeast (OG-1.60). The batch fermented at a pretty constant temp of 65 degrees (stick on thermometer said 66)....and after 4 days it showed 1.30 (target is 1.22). I then checked again a week later, and still 1.30. Stuck fermentation?

So I repitch 6 grams of Munton's dry yeast 2 weeks after brew day and I never noticed anymore activity and sure enough I check a week later and it is still at 1.30. Figuring I just screwed something up I was going to bottle this weekend because it wasn't going down any but I got too busy and couldn't get around to it. Well over this past weekend the tempature here has warmed up to 70-72 degrees (stick on thermometer says 70) and yesterday by chance I look at the carboy and there is krausen again on the top and I notice it bubbling away (and it has continued into today). Now, I've always heard that 65 degrees is fine for fermentation, but apparently not! For all those beginners out there like me, take this as a lesson how important fermentation temps are...I will now always be shooting for 70 degrees or a littler warmer.

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Old 04-23-2008, 04:23 PM   #2
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It all depends on the yeast strain. Some work fine at 65F throughout, some need to be warmer, and some cooler. For the strains I use most commonly, I ferment one at 68F, one at 66F, and one at 62F for primary and 58F for secondary because that is where they each work best. Always ferment at the temperature range recommended by the maker of the yeast strain and only warm it as a last resort if you get a stuck fermentation like you did.

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Old 04-23-2008, 07:11 PM   #3
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Quote:
Originally Posted by AllGoNoShow
So I brewed the AHS sweet stout about 4 weeks ago and used 12 grams of Munton's dry yeast (OG-1.60). The batch fermented at a pretty constant temp of 65 degrees (stick on thermometer said 66)....and after 4 days it showed 1.30 (target is 1.22). I then checked again a week later, and still 1.30. Stuck fermentation?

So I repitch 6 grams of Munton's dry yeast 2 weeks after brew day and I never noticed anymore activity and sure enough I check a week later and it is still at 1.30. Figuring I just screwed something up I was going to bottle this weekend because it wasn't going down any but I got too busy and couldn't get around to it. Well over this past weekend the tempature here has warmed up to 70-72 degrees (stick on thermometer says 70) and yesterday by chance I look at the carboy and there is krausen again on the top and I notice it bubbling away (and it has continued into today). Now, I've always heard that 65 degrees is fine for fermentation, but apparently not! For all those beginners out there like me, take this as a lesson how important fermentation temps are...I will now always be shooting for 70 degrees or a littler warmer.
Did you airate it enough. It is generally a no-no but with 20 points left to ferment you might also want to hit it with some oxygen as well as repitch as the yeast will eat it up anyhow.
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Old 04-23-2008, 07:16 PM   #4
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rehitting it with O2 at this point is a big no no. If it started trucking as you warmed it up, keep it at that.

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Old 04-23-2008, 11:42 PM   #5
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Munton's isn't a real versatile yeast in my opinion. I could see it falter at 65F.

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Old 04-24-2008, 12:55 AM   #6
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Quote:
Originally Posted by malkore
Munton's isn't a real versatile yeast in my opinion. I could see it falter at 65F.
I used it when I first started brewing and had no luck with it at all below 70F. I stopped using it in favour of Nottingham or Windsor, both of which will happily ferment at 65F.
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Old 04-24-2008, 12:58 AM   #7
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+1 to each yeast having their own "comfort zone"

I used White Labs Edinburgh Ale on my Pecan Scottish ale, and fermented at about 70 room temp, or 72 internal beer temp..... Came out with weird banananana-y esters, and got a poor score because of it in both the Brewery competition and also our local club comp. I was very sad, because I thought I had done fantastically. Oh well.

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Old 04-24-2008, 01:01 AM   #8
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I have had the same problem using Munton's Dry Ale Yeast twice. I also used it because it was recommended by AHS. I plan on no longer using it and giving a try to Safale S-04 and Nottingham as they seem to give better results (based on what others have told me)

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Old 04-24-2008, 01:57 AM   #9
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Quote:
Originally Posted by bradsul
I used it when I first started brewing and had no luck with it at all below 70F. I stopped using it in favour of Nottingham or Windsor, both of which will happily ferment at 65F.

No wonder I had a stuck fermentation! Last time I use Muntons for my stuff.
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Old 04-24-2008, 04:09 PM   #10
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Quote:
Originally Posted by deathweed
rehitting it with O2 at this point is a big no no.
Big, BIG no-no. Once you have alcohol in there, keep the oxygen far, far away or you're buying a one-way ticket to cardboard city.


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