Uncontrollable fermenting temps.

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BlackJaqueJanaviac

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I'm at the mercy of brewing in my basement without a good means of temperature control. I figure I'll just adapt according to whatever the temperatures are.

How cold does it have to be for lagers?

The thermometer in my brewing area now reads 54*.
 
................your title is freakishly bizarre.

Lagers need 34F or so. Your basement sounds PERFECT for ales, like mine.
 
Kolsh would be good at those temps.

I just made an 11% monster IPA at 57* to keep fusel alcohols down with 001 then ramped up to 70 to finish it off. Just play around with it.

Seems a little too high for me to ferment a lager at those temps. I like to ferment 2 weeks at about 50 then as cheesy said rack and drop it into the low 30's in a chest freezer.
 
cheezydemon3 said:
................your title is freakishly bizarre.

Lagers need 34F or so. Your basement sounds PERFECT for ales, like mine.
Click to expand...

A temp of 54F is perfect for lager yeast, it's not cold enough for condition though.
 
pickles said:
A temp of 54F is perfect for lager yeast, it's not cold enough for condition though.
Click to expand...

54 is good to counteract the fermentation heat. I pitch at 65 or so and as fermentation ramps up, it stays around there and finishes out slow and low. No problems.
 

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