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Old 04-11-2011, 03:42 AM   #1
jjward101
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Dec 2010
Swarthmore, pa
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I have a beer (its a hybrid / lawnmower) fermenting now, and I pitched safale us 05. Its in a basement bathroom, dark, at 64 degrees F. I'm planning on a3 week stay in primary, before going to secondary for fruit additions. Is 64 okay for ferm?
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Old 04-11-2011, 03:46 AM   #2
Phunhog
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Sep 2008
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That is a great temp! You shouldn't have any issues.
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Old 04-11-2011, 03:48 AM   #3
topend
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Mar 2011
Wichita, Kansas
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The manufacturer says 58 to 74 is okay. My last batch was an American Wheat using US-05 was at 68, and it is great. I'm in your same situation now, using the same recipe with the fermenter now in the basement at 64 degrees. I looked around online and I think this temperature is okay.

I would be interested to see how yours turns out. Mine is 24 hours into fermentation and it is very active through the airlock. I plan on a primary of 3 weeks and then into bottles.

 
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Old 04-11-2011, 03:52 AM   #4
Atvar
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Jan 2010
Southwestern PA
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I've seen a lot of people say the ideal is 68 degrees. Once the fermentation takes off, the wort temperature will probably jump up to around 70 degrees.

 
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Old 04-11-2011, 03:59 AM   #5
jjward101
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Dec 2010
Swarthmore, pa
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Im curious to see how this one turns out too. I unavoidably let the temp go a little high when I was steeping my 1/2 lb of carapils...about 185. It tasted pretty good just before pitching, but I'm sure I picked up some tannins on the high temp.
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Old 01-13-2013, 06:33 PM   #6
BobbiLynn
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Nov 2012
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Ooops, posted under wrong topic....

Well, anyway, got mixed up but this is what I had to say about this(RE: picked up tannins):
I guess I could just bottle it and leave it conditioning(save for when I've got a sore throat). But I was at first thinking that left in the fermenter, turn down the temp control a couple degrees and the yeast will end up killing the phenols. If bottled, this might not happen....

I don't have to have that carboy available.

Had 2 windows open looking up info and thought I was responding to comments in this topic:
http://www.homebrewtalk.com/f14/beer...t-numb-380418/

 
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