IowaStateFan
Well-Known Member
I am currently fermenting a Munich Dunkel in my crawl space. I just checked it and the temperature is only 43 degrees. The airlock had pressure, but wasn't bubbling. I just brought it inside to check the S.G and it is 1.036 down from an O.G. of 1.054 so it has some time left. As soon as I brought it inside the airlock started bubbling. It's been in the crawl space since Saturday and fermentation started within 18 hours. Honestly, I have know idea how long it's been this cold as I haven't checked it since Wednesday when it was 48. I'm using Wyeast 2206 bavarian lager which says fermentation temps should be between 46 and 58. I thought I'd found a good spot to ferment my lagers, as my last one never flucuated from 48, but I guess our current cold snap was a little too much. My plan at the moment is to leave it in the house a few hours to warm up then wrap it in a blanket and put it back in the crawl space, unless someone here has a better suggestion.