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Old 12-10-2009, 02:25 AM   #1
iamfoamy
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Nov 2009
elkridge, md
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My first homebrew is now 10 days old. It is a hefeweizen brewed from extract. The O.G. was 1.050 and the F.G. today is 1.011. The temperature in my basement is 62 to 65 degrees, which was good for fermentation. I will bottle it this weekend. I understand that it is best to store the bottles at 70degrees for 3-weeks, but what about about 60 to 65 degrees?

 
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Old 12-10-2009, 02:47 AM   #2
PT Ray
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Aug 2005
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Roll with it. It's in the optimum range for the yeast.

 
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Old 12-10-2009, 03:15 AM   #3
Hurls
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Sep 2009
Boston
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I have a similar situation. I started fermentation in the low to mid sixties (high of 65 and low of 59). After 3 weeks in the primary I racked to the secondary this past weekend. The temps here in NE fell this week and my basement is now in the 55-59 range. I'm considering moving the secondary to the utility room which stays about 72 degrees. It seems to be on the high end for germentation, but might be right on for conditioning.
Any advice?

 
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Old 12-10-2009, 03:27 AM   #4
Blender
 
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It will likely take longer to carbonate. Can you stand the wait?
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Old 12-10-2009, 03:30 AM   #5
Steiger66
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Nov 2009
Whitestone NY, Whitestone NY
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Quote:
Originally Posted by iamfoamy View Post
My first homebrew is now 10 days old. It is a hefeweizen brewed from extract. The O.G. was 1.050 and the F.G. today is 1.011. The temperature in my basement is 62 to 65 degrees, which was good for fermentation. I will bottle it this weekend. I understand that it is best to store the bottles at 70degrees for 3-weeks, but what about about 60 to 65 degrees?
It's as if I thought of this question. I have the same predicament.
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Old 12-10-2009, 03:41 AM   #6
Tripod
 
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The 70-degree thing is a rule of thumb at best...a guideline. I've had plenty of beers carb up just fine at 65, it just took a few more days than PRECISELY three weeks. As long as you're within a few degrees either way you're just fine.
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Old 12-10-2009, 03:48 AM   #7
iparks81
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Sep 2009
North Phoenix, AZ
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yeah, IMHO I would rather ferment at 60-65 and wait a few more days before im able to sample than condition at 70-75+ and have fully carbed beer a little sooner....slow is the way to go..better taste ..IMHO

 
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Old 12-10-2009, 04:02 AM   #8
BBKing
 
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Oct 2009
Canton, IL
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Quote:
Originally Posted by Hurls View Post
I have a similar situation. I started fermentation in the low to mid sixties (high of 65 and low of 59). After 3 weeks in the primary I racked to the secondary this past weekend. The temps here in NE fell this week and my basement is now in the 55-59 range. I'm considering moving the secondary to the utility room which stays about 72 degrees. It seems to be on the high end for germentation, but might be right on for conditioning.
Any advice?
What did you brew?

Unless its a lager, I'd prolly pull it up. Mid 50s seems a tad too cold for me.

 
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Old 12-10-2009, 04:43 AM   #9
Poolplayer
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Oct 2009
Hammond, Wisconsin
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I keep my fresh batches up in my closet for two weeks then bring them down to the basement where it's more cellar temperatures(64*) for another week. Then I move them to the fridge for a week and that has worked nice for my Ales in Wisconsin.

 
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Old 12-10-2009, 05:06 AM   #10

If your basement is 60, then your upstairs is probably a little higher. I take bottles that are conditioning out of the brewery area in the basement and put them in a closet in the warmest room in the house, around 72. After a couple of weeks, I take them back down to the brewery area to be stored.

 
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