American Ale yeast in the 60 degree range? - Home Brew Forums

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Old 05-15-2009, 02:26 AM   #1
Sep 2007
Central Coast
Posts: 544
Liked 9 Times on 7 Posts

Anyone ferment American Ale yeast in the 60 degree range?

I read somewhere that Sierra Nevada was experimenting with lower temperature ranges. But for the life of me I can not remember where. Wyeast? White labs site maybe?

Thinking of using the hybrid selection on MR Malty's yeast calculator and fermenting at 60. This is for a Barley Wine in the 1.104 range.

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Old 05-15-2009, 02:34 AM   #2
Aug 2008
Posts: 965
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I am finishing up two beers near range. A WLP001 and a Bell's harvested. Both were at ~63 for 1 week, then I bring them inside (70) to finish up any left overs.

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Old 05-15-2009, 02:50 AM   #3
Aug 2007
Columbus, NC
Posts: 337
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With a beer the size of that barleywine, you'll definitely need to let the temp rise at the end of the fermentation in order for it to finish completely. You could also try feeding the beer every day or so with corn sugar, honey or any other 100% fermentable in order to get the total gravity.

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Old 05-15-2009, 04:50 AM   #4
Mar 2008
Posts: 749
Liked 6 Times on 6 Posts

i would start a little higher (66), but maintain 66 for 7 days let let it rise up to like 72 to finish off and eat off any diacetyl and byproducts

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