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-   -   Stout Fermenting Question (http://www.homebrewtalk.com/f39/stout-fermenting-question-387548/)

doubletapbrewing 02-05-2013 07:35 PM

Stout Fermenting Question
I used the search function but to no avail. I have been doing ales up to this point and I am looking into setups to better control my fermentation in order to jump into lagers. My question is if I brew a stout, does the fermentation temp have to be low like a lager or 62-68 like an ale?

jwalk4 02-05-2013 07:38 PM

Ale yeast. 60-70F.

But I should mention that you want to ferment at lower temps because Stouts do not have fruity off-flavors.

Lower temps meaning closer to 60 than to 70

But a safe bet would be to peruse the stout recipe database, select a common stout yeast, google that strain of yeast to get an understanding of yeast flavor and ideal temperatures.

Brew away!

thood6 02-05-2013 07:39 PM

Any time you try to determine fermentation temperature look at the specific yeast you use. A stout is an ale but not all ale yeasts are created the same. I find that the danstar nottingham that I use in stouts performs best when the ambient temperature is 60 degrees. So Belgian and Saison yeast give good flavor in the upper 70's. Hope this helps.

doubletapbrewing 02-05-2013 07:39 PM

Ok perfect, my ferment temps usually stay around 60-66. I just didnt want to buy a stout kit and then realize I have no way of fermenting it properly.

Jayhem 02-05-2013 07:42 PM

Lower the better. I like the air temp in the fermenting room to be 60-62 for any beer that you want a clean yeast flavor so the malt dominates. The first 2-3 days of active fermentation is most critical. After it slows down it won't hurt the flavor to let it warm up a bit into the high 60's.

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