aliu630
Well-Known Member
Hey guys,
I had a few questions about yeast and hope someone is willing to read all this and help me out. These questions just popped into my head while I was brewing.
So there's suppose to be a "winter" storm coming here in Socal, and I think the temps will drop into the 50's. I was making a spiced Ale, and was wondering what would happen if my fermentor dropped below the 60's.
1)Will it end up killing the yeast or just making them dormant?
2)If it goes dormant, Can I just let it sit longer till temps go back up and my brew will start fermenting again? I guess if the yeast will die, I will move it upstairs or figure someway to maintain the temps.
3) Once the brew has reached the FG during fermentation, does this mean the yeast are done eating up all the simple sugars from the malts or whatever? If this is true, how does bottle conditioning make the beer taste better later.
4) Also, when you use the priming sugar for bottling, does the yeast eat the sugar to produce carbon dioxide? If the brew is left in the primary fermentor too long, will the yeast eventually die?
5) How can yeast die??
Thanks for any helpful responses.
I had a few questions about yeast and hope someone is willing to read all this and help me out. These questions just popped into my head while I was brewing.
So there's suppose to be a "winter" storm coming here in Socal, and I think the temps will drop into the 50's. I was making a spiced Ale, and was wondering what would happen if my fermentor dropped below the 60's.
1)Will it end up killing the yeast or just making them dormant?
2)If it goes dormant, Can I just let it sit longer till temps go back up and my brew will start fermenting again? I guess if the yeast will die, I will move it upstairs or figure someway to maintain the temps.
3) Once the brew has reached the FG during fermentation, does this mean the yeast are done eating up all the simple sugars from the malts or whatever? If this is true, how does bottle conditioning make the beer taste better later.
4) Also, when you use the priming sugar for bottling, does the yeast eat the sugar to produce carbon dioxide? If the brew is left in the primary fermentor too long, will the yeast eventually die?
5) How can yeast die??
Thanks for any helpful responses.