cyclonebeer
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- Nov 1, 2008
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I'm going to brew a lager using Wyeast 2633 which likes to ferment between 48 and 58 deg. I don't have a dedicated beer fridge with temp controls (yet), so getting to that temp range is problematic. My options are 3 fold:
1. Ferment in guest bathroom that today had a temperature at floor level of 64 deg. (we don't want our guests to feel too comfortable in our guest bathroom).
2. Ferment in utility sink full of water and frozen milk jugs.
3. Take advice of LHBS guru and don't worry about it. He fermented same beer at just under 70 deg and it "was delicious".
I understand that if lagers ferment at temperatures higher than "suggested", unwanted fruity esters may result, so I'm leaning towards option 2. If I go that route, how long do I need to babysit the ice bath? Through primary fermentation (1 week), or all the way through secondary fermentation (another 2 weeks +/-).
Obviously, I'm a noob., or as I prefer to say, a recreational brewer, but if I can twink the process and end up with a better product, I'm all over it--- so what do you all think my best option is?
Thanks
1. Ferment in guest bathroom that today had a temperature at floor level of 64 deg. (we don't want our guests to feel too comfortable in our guest bathroom).
2. Ferment in utility sink full of water and frozen milk jugs.
3. Take advice of LHBS guru and don't worry about it. He fermented same beer at just under 70 deg and it "was delicious".
I understand that if lagers ferment at temperatures higher than "suggested", unwanted fruity esters may result, so I'm leaning towards option 2. If I go that route, how long do I need to babysit the ice bath? Through primary fermentation (1 week), or all the way through secondary fermentation (another 2 weeks +/-).
Obviously, I'm a noob., or as I prefer to say, a recreational brewer, but if I can twink the process and end up with a better product, I'm all over it--- so what do you all think my best option is?
Thanks