dsaavedra
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- Joined
- Jan 11, 2014
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I just brewed an Irish stout with Nottingham yeast. According to the manufacturer, its preferred temperature is 57-70°F. From what I've gathered it is best to ferment at the lower end of this range.
I've got my fermentor in a spare room that doesn't get much heat, and I have the window cracked to bring the temperature down more. When I walk in the room it seems FREEZING in there, but the stick-on thermometer on my carboy says the temperature is somewhere between 66-68°. It has been in this room for about 4hrs, no signs of fermentation yet (not that I'm expecting anything this soon).
So this seems like a decent temperature to ferment at, but I still can't help but think its too cold in there to promote fermentation. Even though the thermometer says its okay (if not kind of high) my skin tells me otherwise!
So what should I do... RDWHAHB? Open the window more to try and bring the temp to the lower 60's?
I've got my fermentor in a spare room that doesn't get much heat, and I have the window cracked to bring the temperature down more. When I walk in the room it seems FREEZING in there, but the stick-on thermometer on my carboy says the temperature is somewhere between 66-68°. It has been in this room for about 4hrs, no signs of fermentation yet (not that I'm expecting anything this soon).
So this seems like a decent temperature to ferment at, but I still can't help but think its too cold in there to promote fermentation. Even though the thermometer says its okay (if not kind of high) my skin tells me otherwise!
So what should I do... RDWHAHB? Open the window more to try and bring the temp to the lower 60's?