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Old 01-15-2011, 11:38 PM   #1
Bentos
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Default temperature problem

Hi,
Question from someone new to brewing, if my the temperature (irish red ale) drops to 55 from 64, what should i do?

It all started well fermenting at 65 for 3 days, but then my basement got really warm so i moved to a colder please where i thought the temp was 62, but in reality it was 55. Should i forget about this brew or is there something i can do? It spent around ten days at 55 and then i noticed the temperature when i got one of those fermometers. The gravity ready is ok.

Thanks a lot


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Old 01-15-2011, 11:48 PM   #2
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Just move it back ko a slightly warmer area and you should be good to go.


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Old 01-15-2011, 11:54 PM   #3
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I would think it would be ok if you get the temp up.
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Old 01-16-2011, 03:04 AM   #4
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id give it a gentle swirl while you're at it to rouse up any yeast that may have prematurely flocc'd
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Old 01-16-2011, 05:42 AM   #5
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Quote:
Originally Posted by dcp27 View Post
id give it a gentle swirl while you're at it to rouse up any yeast that may have prematurely flocc'd
I agree with this. If you accidentally ferment too warm, you can introduce all kinds of nasty flavors to your beer -- grapefruit, banana, stuff like that. If you accidentally ferment too cool, the biggest risk is putting your yeast to sleep before fermentation is done. Go back to a place with a good temperature and give the yeast a stir. Since your gravity is at its target it's not likely to do anything but you want to do it anyway in case there was an error elsewhere (in your calculations, in the recipe instructions, wherever) because if the yeast comes back to life before you bottle, the unfermented sugars in your wort plus the priming sugar could add up to a bottle bomb.

All that said, the most likely outcome of your error is a good beer. Enjoy!
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Old 01-16-2011, 06:02 PM   #6
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Quote:
Originally Posted by Nokitchen View Post
I agree with this. If you accidentally ferment too warm, you can introduce all kinds of nasty flavors to your beer -- grapefruit, banana, stuff like that. If you accidentally ferment too cool, the biggest risk is putting your yeast to sleep before fermentation is done. Go back to a place with a good temperature and give the yeast a stir. Since your gravity is at its target it's not likely to do anything but you want to do it anyway in case there was an error elsewhere (in your calculations, in the recipe instructions, wherever) because if the yeast comes back to life before you bottle, the unfermented sugars in your wort plus the priming sugar could add up to a bottle bomb.

All that said, the most likely outcome of your error is a good beer. Enjoy!
thanks all for the help, great advice.
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Old 01-16-2011, 06:04 PM   #7
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thanks for the advice!
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Old 01-16-2011, 06:12 PM   #8
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Quote:
Originally Posted by dcp27 View Post
id give it a gentle swirl while you're at it to rouse up any yeast that may have prematurely flocc'd
Why? If the FG is where it should be, why do that? It's fine as it is. No need to swirl it up- as the idea is to clear up the beer and let it sit. Some people cold crash on purpose!

Of course, it really depends on if the beer was finished or not. If it's not, it should be brought to a warmer place. If it is, it should be left alone.
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Old 01-16-2011, 06:17 PM   #9
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Quote:
Originally Posted by Yooper View Post
Why? If the FG is where it should be, why do that? It's fine as it is. No need to swirl it up- as the idea is to clear up the beer and let it sit. Some people cold crash on purpose!

Of course, it really depends on if the beer was finished or not. If it's not, it should be brought to a warmer place. If it is, it should be left alone.
oops thought i mentioned that part. Thanks for clearing that up
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Old 01-16-2011, 06:33 PM   #10
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if you're gonna dump it, ship it to me.


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