ultravista
Well-Known Member
How much effect does temperature have on actively working yeast?
Will a lower temperature produce slow non-agressive fermentation with an ale yeast?
For example, I pitched Pacman at 60 degrees, and maintaining a 60-63 temperature range by placing the carboy in a water bath with ice packs.
While I did under-pitch, fermentation has begun but has not exploded into a fast and furious vigor. After 36 hours, the airlock off-gasing every second but krausen hasn't formed and there is only a thin layer of bubbles on the surface of the wort.
I am more curious than woried. This is the first time fermenting at 60 degrees and not sure what to expect.
Will a lower temperature produce slow non-agressive fermentation with an ale yeast?
For example, I pitched Pacman at 60 degrees, and maintaining a 60-63 temperature range by placing the carboy in a water bath with ice packs.
While I did under-pitch, fermentation has begun but has not exploded into a fast and furious vigor. After 36 hours, the airlock off-gasing every second but krausen hasn't formed and there is only a thin layer of bubbles on the surface of the wort.
I am more curious than woried. This is the first time fermenting at 60 degrees and not sure what to expect.