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Old 12-06-2011, 11:38 PM   #1
Sep 2011
Quad Cities, IL
Posts: 244

I currently have a AHS Irish Red Ale and a Guinness Draught Clone in primary Fermenters. Both using Wyeast Irish Ale 1084 fermenting at 62 degrees.

Wyeast website says..
Temperature Range: 62-72F, 16-22C
"Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."

I'm thinking 62 degrees should be about perfect. I don't think I would want it above 64 degrees, right?

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Old 12-06-2011, 11:50 PM   #2
Aug 2009
Posts: 165
Liked 1 Times on 1 Posts

I usually like to ferment my beers cool, which in general results in a crisp, clean palate--especially good for IPAs and most APAs. I would also do this my dry stouts (like Guinness). I might ferment an Irish Red at around 68F because I'd want some fruity esters in that beer. But as long as you keep it below 70F you'll make great beer.

Keep in mind too that inside the fermenter those beers will probably be around 4-5 degrees warmer than the ambient temperature during active fermentation.
On Deck: Master & Margarita RIS, Son of Bulgakov Stout
Primary: Kinger's Kölsch
Secondary: Punkin' Porter
Bottled: Alec's Ale, Alec's Ale X, Nut Very Good Brown Ale, Pliny the Elder Clone, Admiral Longshank's Oatmeal Stout

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Old 12-07-2011, 01:10 AM   #3
GuldTuborg's Avatar
Mar 2010
Posts: 4,521
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Originally Posted by hawkeyes View Post
I'm thinking 62 degrees should be about perfect. I don't think I would want it above 64 degrees, right?
It depends what kind of character you want from it. I take it, from your question, that you like the American style, low ester presentation best?
*Member: The HBT Sweaty Fat Guys Cigar Club

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