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Old 12-13-2011, 06:54 PM   #11
Hugh_Jass
 
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Since no one has asked...what is the specific yeast strain. Some ale strains are good as low as 55F and some require something higher than your ambient temp.
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Old 12-13-2011, 07:25 PM   #12
jpar345
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Yeast is White Labs WLP005 English Ale

 
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Old 12-14-2011, 11:53 AM   #13
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Quote:
Originally Posted by jpar345 View Post
Yeast is White Labs WLP005 English Ale
It looks as if the bottom of the recommended range is 65F. You *might* be able to go lower, but 3* is quite a bit, especially with a high floc yeast like this one.

White Labs - WLP005
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Old 12-14-2011, 12:07 PM   #14
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That is about what my basement runs most of the year; you are among the most fortunate of mortals, as your entire basement represents a walk-in fermentation chamber.
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Old 12-14-2011, 03:01 PM   #15
gr8shandini
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Quote:
Originally Posted by Hugh_Jass View Post
It looks as if the bottom of the recommended range is 65F. You *might* be able to go lower, but 3* is quite a bit, especially with a high floc yeast like this one.

White Labs - WLP005
Yes, but fermentation is exothermic, so the beer will be 5 to 10 degrees warmer than ambient. My basement happens to be at 62 right now and I've got a stout bubbling away with the thermometer strip on the fermenter reading 66.

It is a concern, however, after the first few days. I'd take Bobby's advice and move it to somewhere warmer to keep the yeast active. Those British strains go to sleep pretty quickly in the cold.

 
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Old 12-14-2011, 04:01 PM   #16
jpar345
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Quote:
Originally Posted by rico567 View Post
That is about what my basement runs most of the year; you are among the most fortunate of mortals, as your entire basement represents a walk-in fermentation chamber.
It runs about 68 in the summertime. I guess I am fortunate, though it's a townhouse that I will only be for another year or so... then it's on to house hunting (with area for fermentation in mind)

 
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Old 12-14-2011, 04:01 PM   #17
pilot210
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My basement is approx the same temp as yours jpar. I keep the carboy in a tub o' water with an aquarium heater to maintain the temp. I usually put the tub on top of the black box in the picture, but moved it to the floor for the picture. Works great for me...


 
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Old 12-14-2011, 06:06 PM   #18
MikeinCT
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My basement is now 62F and I am very glad. Just finished fermenting a batch of porter in about 4 days with S-04. Course it will stay in the fermenter for another couple weeks. I will not move any beer upstairs where it is 8 degrees warmer. I find that they condition in the bottle just fine in about 4 weeks - maybe sooner.

As a contrast my basement got up to 70F in the summer and had to use a evaporation cooler to get the temps down to 62.


Mike

 
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Old 12-24-2011, 02:27 PM   #19
jpar345
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So it's a week after pitching and the airlock is still. Should I now move it up to my 72 degree kitchen for the next few weeks or leave it be?

 
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Old 12-24-2011, 04:29 PM   #20
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Quote:
Originally Posted by jpar345 View Post
So it's a week after pitching and the airlock is still. Should I now move it up to my 72 degree kitchen for the next few weeks or leave it be?
Your choice... moving to the warmer temp. will allow the yeast to clean up faster, but I would just leave it where it's at for 2-3 more weeks and call it done.
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