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Old 01-30-2010, 09:41 PM   #1
Dec 2009
Portland, OR
Posts: 29

12 hours post-brew and my primary temp is 71 deg...with Pacman

But the ambient temp in the closet is 59 deg....the fermentation is going like crazy. Great yeast!

I know Rogue ferments at 60 deg. So, do I need to move the fermentor to the garage (53 deg.) until fermentation slows down?

Will I shock the yeast?

The primary is a 6.5g glass carboy...maybe this will insulate from large temp drops.

Should I wait it out in the closet and risk off-flavors?

Brew-5.5g Citra/Simcoe APA

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Old 01-30-2010, 10:55 PM   #2
Nov 2009
Posts: 105

If I were you I would keep it where it is. I wouldn't want to cool too much and in another day or so as the fermentation slows, it should start moving closer to the ambient temp (59) anyway. You could throw a small fan on it for the next day or so if you have one, but I would be careful risking too much of a temp swing. 71 deg. is on the high side of this yeasts temp, but I don't think I would be too concerned with off flavors. On another note, it is pretty impressive that your brew is 12 deg. over ambient temp. That Pacman yeast is aggressive! Good luck.

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Old 01-30-2010, 11:22 PM   #3
lamarguy's Avatar
Aug 2008
Austin, TX
Posts: 1,653
Liked 26 Times on 25 Posts

I second the "leave it be" response.

The general rule for fermentation is it's ok to increase the temperature but never a good idea to drop it more than ~4F once fermentation had commenced. If the beer is too estery (from the higher temp), chalk it up to a learning experience for next time.
Doggfather Brewery

Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus

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