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Old 06-25-2006, 10:58 PM   #1
Blaine
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Dec 2005
Melbourne Australia, Victoria
Posts: 116


Does anyone know if there is a rule for temp vs. time in fermenter. The reason I ask is this brew is the coldest I have ever brewed (aprox 5-7 C). Normally at 25 C it is completely finished after 3-4 days but the one I have down now is still going after 8 days. I obviously am going to use my hydometer to be sure its done but it would be nice to be able to anticipate how long it will take.
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Old 06-26-2006, 12:05 AM   #2
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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Colder means longer, but at 5-7C it's amazing you are getting any action at all. Most ale yeasts won't do anything below 15C. If this is a lager and a lager yeast, expect the ferment to last a month.
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Old 06-26-2006, 12:16 AM   #3
Blaine
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Dec 2005
Melbourne Australia, Victoria
Posts: 116

Really !!! That long ??? I was expecting another couple of days but wow!!! I'm using the tried and true saflager-s23 yeast. The ferment is very slow but not stuck. On their web site they say it will ferment at 9C but I have heard anecdotal evidence as low as 4C.
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Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch

 
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Old 06-26-2006, 12:22 AM   #4
david_42
 
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The performance curve for yeast is rather steep on both sides of optimum. If there is any way to warm it up to 11-12C, you'll cut the time is half.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 06-26-2006, 12:37 AM   #5
Blaine
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Dec 2005
Melbourne Australia, Victoria
Posts: 116

Cheers mate, I was prepared to be a bit more patient and try a a low temp brew as I am usually fighting temp the other way ( Australian summers are not good for brewing) but I'm simply not that patient. Sound like its time to buy a warming plate !!
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Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch

 
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