nosmatt
Well-Known Member
ok, so my first batch is done with primary. after rearding far too much, i have decided to let it sit another week before bottling (3 total).
i bought a high/low/current temp thermometer for my ferm area. this is a smalling closet that houses my water heater. the low temps were in the 68* range, and the high went up to 74.8
so, i have this room downstairs from my house, can only access via outside, and is funny enough, a bar... the previous owners/builders were local bar owners, so we have a ~85% finished bar! this room is not heated, nor cooled, but always seems very comfortable.
our ambient ranges from a low in the mid teens in the winter, to a max of about 105 in the summer. this room on the other hand is never warmer than 75, and never cooler than ~50.
now, getting to my questions,
i know 74+ is too hot during fermentation, what is too cold, room wise that is? i have NO thermometer on my bucket (yet).... would 61 ambient during active be too cold?? (ale yeast)
can fusel's be created ANY time during fermentation? or is it mainly during active fermentation?
can i brew the same types of beer using a lager yeast that i can with an ale yeast knowing my temp issues?
any other thoughts, suggestions are ALWAYS welcome in my posts.
i have learned a ton @HBT thus far, but sadly, i know less know then before i read my first book
thanks guys (gals too!)
i bought a high/low/current temp thermometer for my ferm area. this is a smalling closet that houses my water heater. the low temps were in the 68* range, and the high went up to 74.8
so, i have this room downstairs from my house, can only access via outside, and is funny enough, a bar... the previous owners/builders were local bar owners, so we have a ~85% finished bar! this room is not heated, nor cooled, but always seems very comfortable.
our ambient ranges from a low in the mid teens in the winter, to a max of about 105 in the summer. this room on the other hand is never warmer than 75, and never cooler than ~50.
now, getting to my questions,
i know 74+ is too hot during fermentation, what is too cold, room wise that is? i have NO thermometer on my bucket (yet).... would 61 ambient during active be too cold?? (ale yeast)
can fusel's be created ANY time during fermentation? or is it mainly during active fermentation?
can i brew the same types of beer using a lager yeast that i can with an ale yeast knowing my temp issues?
any other thoughts, suggestions are ALWAYS welcome in my posts.
i have learned a ton @HBT thus far, but sadly, i know less know then before i read my first book
thanks guys (gals too!)