Hello. I'm brewing an IPA at my home. Right now it's in the primary in a closet. The temperature guage on the side of my primary has the temp gradually decreasing. Started at 68, soon 66, now 64, and even a little bit of 62 degrees F. My house is big and old and gets real cold, especially at night and in the mornings. I fear that it will continue to decline, until it hovers at about 60 or so.
Been about 36 hours and the primary fementation isn't really going strong (at all). Not necessarily worried at this point, but is it too cold of a fermenting temp for my ale?
I'm in the SF Bay Area...a land known for it's microbrew culture. I imagine others have gone through this as well. Any tips or will I be fine even if it ferments outside of the ideal ale range?
That's perfect, leave it alone. Below 50 and the yeast go dormant but low 60's are beautiful fermentation temps. Strong fermentation or weak fermentation really mean absolutely nothing.....all that matters is that you HAVE fermentation....not whether it is dynamic or not.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
Most of the rest of us are very jealous, that at this time of year, you can ferment at 62-68 degrees with no special contraption or cooling system. How environmentally great is that!!!
Ferment on and be thankful!!!
I still have to use a chiller, but maybe only for another month or two!!
__________________ Bandit's Paw Brewing
Drinking - Shocktoberfest, EdWort's Haus Pale Ale, EdWort's Oktoberfest Ale, German Alt Dunkel, EdWort's ApfelWein, May The Schwarz Bier With You 2
It's better for it the temp to rise over time. Going down can make the yeast lazy. With US-05 I like to start at 59F and by the time the fermentation is done be at 65.
It's better for it the temp to rise over time. Going down can make the yeast lazy. With US-05 I like to start at 59F and by the time the fermentation is done be at 65.
Understandable. How would one bring about such a change? As I mentioned in my post, the temperature in my house - and by the same token in the fermenter - has been steadily decreasing due to environmental factors (it's just getting chilly here).
__________________ Primary: Green Flash West Coast IPA Clone
Lucky guy, I wish my house was 60 F. I would not worry about heating that room. My best beers were brewed in winter, when my house temp is 55º F. They just need some more time to ferment.
Too cold primary fermentation?
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