I brewed my first batch of beer (an 'American Cream Ale) last Saturday and everything went well I think. I made sure to cool the wort down to 75 degrees before adding the yeast, sealing the lid and putting the vapor lock on. According to what I've read, I'm supposed to be seeing 'a lot of activity in the fermenter' within 1-2 days. I'm not sure what that means exactly but from what I can tell there doesn't seem to be too much excitement in there (it's a white plastic bucket so I can't see exactly what's happening).
My concern is that it may be too cool in the pantry where I'm storing the fermenter bucket. We usually keep the thermostat on the house around 65 degrees, sometimes cooler than that when we're not home. The pantry where I'm keeping the fermenter always seems a few degrees cooler than the rest of the house. So let's say for the sake of argument that it spends a good amount of time between 60-65 degrees.
Did I kill the yeast or is it still doing its thing, just much slower? I understand that lager yeasts like cooler temperatures but can ale yeasts do ok at the temps I mentioned?
Thanks in advance,
-Brian
My concern is that it may be too cool in the pantry where I'm storing the fermenter bucket. We usually keep the thermostat on the house around 65 degrees, sometimes cooler than that when we're not home. The pantry where I'm keeping the fermenter always seems a few degrees cooler than the rest of the house. So let's say for the sake of argument that it spends a good amount of time between 60-65 degrees.
Did I kill the yeast or is it still doing its thing, just much slower? I understand that lager yeasts like cooler temperatures but can ale yeasts do ok at the temps I mentioned?
Thanks in advance,
-Brian
