Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How much does temperature affect fermentation?
Reply
 
Thread Tools
Old 02-22-2012, 05:06 AM   #1
RedneckBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Colorado
Posts: 60
Default How much does temperature affect fermentation?

Does a lower temperature cause a beer to ferment slower? Reason I ask is that I've got a honey wheat in the fermenter, been there for 9 days. Took an SG reading today, and it isn't down to where it needs to be yet (it's at 1.020, needs to be about 1.010) , which isn't unusual, but there seemed to be a stronger alcohol smell to this one than my last 3 batches. It's been sitting right at about 64 for 8 days, but the first night we had a cold snap and it got down to somewhere between 59-60. There's quite a bit of junk floating on top, but it appears that the krausen has fallen so I'm hoping it hasn't contracted some cool new infection.

I'm not too concerned about it yet, but I don't want to mess with it if the yeasties are just cold and are taking their sweet time.

Any thoughts?


RedneckBrewer is offline
 
Reply With Quote
Old 02-22-2012, 05:11 AM   #2
midfielder5
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Francisco, CA
Posts: 1,463
Liked 71 Times on 63 Posts
Likes Given: 25

Default

what yeast? Each strain has a preferred temp range.
If you brewed extract, your FG might never go below 1.020, although you should also calibrate your hydrometer.
good luck.


midfielder5 is offline
 
Reply With Quote
Old 02-22-2012, 05:42 AM   #3
RedneckBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Colorado
Posts: 60
Default

I used Wyeast 3333. It was an extract brew with specialty grains and a pound of honey. I did calibrate my hydrometer when I got it, but it might not hurt to do it again. I did hit the OG on the brew at 1.060 which is what makes me think the cooler temp might be working against me. I may have to find a warmer place to put it.
RedneckBrewer is offline
 
Reply With Quote
Old 02-22-2012, 05:51 AM   #4
midfielder5
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Francisco, CA
Posts: 1,463
Liked 71 Times on 63 Posts
Likes Given: 25

Default

WY website says 63-75F is the range. It could be done fermenting, or it could be a little cold- you can add a heating pad to the fermenter and gently rouse the yeast off the bottom.
midfielder5 is offline
 
Reply With Quote
Old 02-22-2012, 05:55 AM   #5
KevinW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Gladstone Oregon, Oregon
Posts: 1,132
Liked 6 Times on 6 Posts
Likes Given: 1

Default

The temp range for Weast 333 is 63-75 so you were running a little on the low end and the attenuation rate is 70-76%.

Under optimum conditions you probably would not hit the 1.010 which is about 83% attenuation (1.015 may be realistic) however you are at about 66% right now so warming up to the low 70's may help a bit.

One other issue with fermenting this yeast at the low end of the temp range is you will probably not get some of the esters like banana or clove that you could get by fermenting in the low to mid 70's.

Also, using a yeast starter and aerating/oxygenating the wort before pitching can make a huge difference in attenuation. If you do not make starters or aerate you may want to think about doing this!

My beers have improved dramatically since I started making starters and adding oxygen to my wort! Sometimes I just aerate very well and not use oxygen.
__________________
I don't drink beer all the time but I can drink (a) beer anytime" - Me
KevinW is offline
 
Reply With Quote
Old 02-22-2012, 05:56 AM   #6
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default

You might not drop much lower than the 1.020 if it's extract
bottlebomber is offline
 
Reply With Quote
Old 02-22-2012, 07:17 PM   #7
RedneckBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Colorado
Posts: 60
Default

Thanks for the help guys. I'll take another SG tonight and see if it's changed at all. Guess I'll have to move the fermentor during the winter from now on...
RedneckBrewer is offline
 
Reply With Quote
Old 02-22-2012, 07:24 PM   #8
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,638
Liked 276 Times on 223 Posts
Likes Given: 1249

Default

Quote:
Originally Posted by bottlebomber View Post
You might not drop much lower than the 1.020 if it's extract
I'm curious as to why using extract matters?

I've brewed an Extract Brown Ale that hit 1.013 FG.
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale
Jayhem is offline
 
Reply With Quote
Old 02-22-2012, 08:27 PM   #9
ChickenArise
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Arlington, VA
Posts: 92
Liked 2 Times on 2 Posts

Default

One reason is that extract has already been cooked/boiled, so if you are doing a 'normal' brew where you boil your extract, some of the sugars are going to cook into unfermentable sugars. There may be other reasons, too.

I'd say use a starter, late extract addition, and maybe try some other yeasts. For my IPA, I like it dry, and US05 has been a godsend for this.
ChickenArise is offline
 
Reply With Quote
Old 02-22-2012, 08:30 PM   #10
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default

Quote:
Originally Posted by Jayhem

I'm curious as to why using extract matters?

I've brewed an Extract Brown Ale that hit 1.013 FG.
I can't explain the science behind it, but after 3 years of extract brewing and seeing dozens of beers stop there regardless of SG, there is something going on there.


bottlebomber is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Temperature of serve affect Carb? thood6 Beginners Beer Brewing Forum 3 08-27-2011 12:34 AM
temperature affect on priming sugar mixing jigidyjim Beginners Beer Brewing Forum 3 08-22-2011 03:52 AM
How much does Temperature affect carbonation? ChiN8 Beginners Beer Brewing Forum 5 05-21-2010 06:04 PM
Affect of changing temperature of keg Jmiltime Beginners Beer Brewing Forum 5 12-06-2009 01:46 PM
Does Change in Temperature affect beer? Festmaster Beginners Beer Brewing Forum 1 05-17-2009 03:40 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS