Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Temp. question
Reply
 
Thread Tools
Old 04-27-2007, 11:51 AM   #1
libs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Livonia, MI
Posts: 100
Default Temp. question

I just started my first batch on Sunday night (All extract amber ale). Everything has been going great so far - lots of activity first two days, steady bubbles since then - down to about 8 seconds apart.
I checked my temerature and specific gravity last night. the sg started at 1.046 and is now 1.015.

Problem is that the temp is at 66F.

The best place for me to take over for this hobby is in a corner of my basment, and I'm hoping to at least find a way to make it work.

Is this going to be a problem for me?

If I need to warm it slightlly, are there any sugestions how?

I appriciate your help!!


libs is offline
 
Reply With Quote
Old 04-27-2007, 11:52 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,470
Liked 6069 Times on 4319 Posts
Likes Given: 1559

Default

Depending on which strain of yeast you're using, that temp actually sounds perfect!


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 04-27-2007, 11:55 AM   #3
libs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Livonia, MI
Posts: 100
Default

Quote:
Originally Posted by Yooper Chick
Depending on which strain of yeast you're using, that temp actually sounds perfect!
I pitched 7g of coopers brewing yeast.

ps. that was frickin quick!! thanks
libs is offline
 
Reply With Quote
Old 04-27-2007, 12:13 PM   #4
BruDaddy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 122
Liked 2 Times on 2 Posts

Default

I've done about 6 batches so far, all extract ales with dry yeast. Every single one has fermented perfectly in my basement at temperatures much like yours.

By the way, welcome to the obsession!
BruDaddy is offline
 
Reply With Quote
Old 04-27-2007, 12:40 PM   #5
tbulger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: MA, NH
Posts: 419
Liked 1 Times on 1 Posts

Default

1.015 is pretty low, thats good though. IT is almost done fermenting. THat means that yeast did there job at that temp. PLus i also think that during fermentation heat will be a little bit higher inside your fermenter.
__________________
primaries: BRown Ale
secondaries: Rye IPA
Bottled: IPA, Pigs ear brown clone, stovepipe porter, German Alt, Oktober fest ale, Smoked IPA, failed pale ale, 1st AG ESB, belgian wit, Ipa#2, , Lake wheat, fish Red ale, Smoked wheat,
KEGS: blonde Nugs , Sugar pale light, chin nook ale (gone in 1 week)
tbulger is offline
 
Reply With Quote
Old 04-27-2007, 02:10 PM   #6
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,674
Liked 141 Times on 134 Posts

Default

With Cooper's 66F is ok and you are getting close to done. In fact, most ale yeasts will ferment nicely at 66F and most styles are better done at the low end of the yeast's range. Because fermentation creates heat, you can use an old blanket to keep the fermenter warmer should the yeast need it.

I really wish I had a basement, but that would require pumping out water 8 months out of the year.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
 
Reply With Quote
Old 04-27-2007, 04:22 PM   #7
Richard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: West Orange, NJ
Posts: 319
Liked 1 Times on 1 Posts

Default

My basement is only 64 or 65 right now. Is that too cold, or is it better to have a constant low temp rather than fluctuating higher temps?
Richard is offline
 
Reply With Quote
Old 04-27-2007, 04:28 PM   #8
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 50 Times on 42 Posts
Likes Given: 9

Default

Quote:
Originally Posted by Richard
My basement is only 64 or 65 right now. Is that too cold, or is it better to have a constant low temp rather than fluctuating higher temps?

What kind of yeast? If it is Cooper's like the posts above, then that is on the low end but should be OK.
Beerrific is offline
 
Reply With Quote
Old 04-27-2007, 04:29 PM   #9
Richard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: West Orange, NJ
Posts: 319
Liked 1 Times on 1 Posts

Default

It will probably be Coopers. I haven't decided on my next batch yet.


Richard is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
AG temp. question KayaBrew All Grain & Partial Mash Brewing 12 07-08-2009 06:09 PM
Temp question By-Tor General Beer Discussion 2 02-22-2009 08:40 PM
Temp Question Hoosier Beginners Beer Brewing Forum 6 09-02-2008 06:52 PM
Temp question and IIPA question becksbolero2 Beginners Beer Brewing Forum 3 07-27-2008 03:21 PM
Temp. Question aardvark Extract Brewing 8 04-17-2008 05:06 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS