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Old 02-17-2010, 03:52 AM   #1
DRdUSTYmUSTARD
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Default Low temps

What are the consequences of fermenting at low temperatures. I've got an extra foreign stout coming up on 2 weeks in primary and the temps have been ranging from the high 50's to the low-mid 60's.(im cheap on my gas bill) I had assumed that low temps would just mean that it would take longer to ferment. Let me know whats up. Thanks


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Old 02-17-2010, 01:24 PM   #2
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My basement does not get above 60 in the winter. have no trouble at all using nottingham or 05. I see no difference in quality or time from the summer where it stays at 70.


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Old 02-17-2010, 02:40 PM   #3
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Quote:
Originally Posted by DRdUSTYmUSTARD View Post
What are the consequences of fermenting at low temperatures. I've got an extra foreign stout coming up on 2 weeks in primary and the temps have been ranging from the high 50's to the low-mid 60's.(im cheap on my gas bill) I had assumed that low temps would just mean that it would take longer to ferment. Let me know whats up. Thanks
What yeast did you use?

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Old 02-18-2010, 01:35 AM   #4
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I used SAFALE S-04
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Old 02-18-2010, 01:38 AM   #5
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Probably fine. Maybe not as estery.
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Old 02-18-2010, 04:33 AM   #6
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With 04, no worries unless it's below 50. Very clean yeast
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Old 02-18-2010, 04:48 AM   #7
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Should I allow it to ferment longer because of the lower temps?

--Thanks for the responses, you guys are great--
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Old 02-18-2010, 04:52 AM   #8
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Yeah, I would. Those lazy yeasts get a little slow when they get cold


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