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Old 05-15-2009, 09:54 PM   #1
Jeffo
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Mar 2009
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I'm using Jamil's Dusseldorf Alt (Cowboy Alt) and he says to ferment at 60 degrees. I assume that would work better with a liquid ale yeast. We're using Safale 05. We have a 60 degree basement or 66 degrees upstairs.

What would your advice be? Would it be a bad idea to get it going at 66 and then put it downstairs? I wouldn't want to stall the fermentation.

Partial mash:
6 lbs. LME

1.33 lb. Munich
1 lb. Aromatic
.5 lb. CaraMunich 60L
.2 lb. Black

1 oz. Magnum 13% AA

1 packet Safale 05

 
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Old 05-15-2009, 10:43 PM   #2
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66 for the first two weeks...then move it to a cooler place for the next week. But, those ranges are so close that I doubt it will make a difference.
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Old 05-15-2009, 10:54 PM   #3
Jipper
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Just ferment it at 60, but I would use two packs. Or if you start it at 66, you can bring it down a day or two after it gets rolling - at a 6 degree diff, nothing will happen to the yeast.

Most of your flavor esters are produced in the first 48 hours of fermentation anyway, so any benifit you would have to a colder ferment will be gone pretty fast if you did it at 66, so then I would just leave it upstairs if you go that route.

 
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Old 05-15-2009, 11:00 PM   #4
Jeffo
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Mar 2009
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Thank you very much for the fast replies. We're pitching the yeast right now. How's that for a last minute question? Since we don't have two yeast packets we'll do it upstairs and then decide if we want to go another week beyond that.

 
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Old 05-16-2009, 03:15 PM   #5
Saccharomyces
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At 66*F it will ferment cleanly. It'll be fine.
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