Jimmy Von Tripel
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- Joined
- Nov 23, 2007
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Hey everyone,
At the moment I have a Tripel fermenting on Wyeast 3787, a Hefe on 3068, a Belgian Wheat on 3942 and a Belgian Strong Golden on 1388.
The place that these are all fermenting is 61ºF. The 3787, 3068 and 3942 have a minimum optimum fermenting temp of 64ºF and the 1388's optimum low is 65ºF.
Everything is fermenting nicely...at the moment. Might one of these fermentations slow down and not finish low enough on the gravity because of the low temp? I know the temps wyeast suggests are more like optimum guidelines, so has anyone had any trouble fermenting these yeasts this cool?
Its not the initial strong part of the fermentation (as that generates a lot of heat and the low ambient temps are not a problem then) that I'm worried about, its when the yeast start to slow down and take their time eating the last 25 or so points.
I personally believe that ANY yeast (saison included) creates a better beer if fermented on the cool side (makes the alcohol, flavors smoother), but is going 3 or 4 degrees below optimum iffy?
I would rather not introduce a space heater but I will if that be the consensus.
At the moment I have a Tripel fermenting on Wyeast 3787, a Hefe on 3068, a Belgian Wheat on 3942 and a Belgian Strong Golden on 1388.
The place that these are all fermenting is 61ºF. The 3787, 3068 and 3942 have a minimum optimum fermenting temp of 64ºF and the 1388's optimum low is 65ºF.
Everything is fermenting nicely...at the moment. Might one of these fermentations slow down and not finish low enough on the gravity because of the low temp? I know the temps wyeast suggests are more like optimum guidelines, so has anyone had any trouble fermenting these yeasts this cool?
Its not the initial strong part of the fermentation (as that generates a lot of heat and the low ambient temps are not a problem then) that I'm worried about, its when the yeast start to slow down and take their time eating the last 25 or so points.
I personally believe that ANY yeast (saison included) creates a better beer if fermented on the cool side (makes the alcohol, flavors smoother), but is going 3 or 4 degrees below optimum iffy?
I would rather not introduce a space heater but I will if that be the consensus.