Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 1056 yeast at 57F
Reply
 
Thread Tools
Old 03-13-2012, 10:56 AM   #1
ColumbusAmongus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: , MI
Posts: 172
Liked 4 Times on 4 Posts
Likes Given: 1

Default 1056 yeast at 57F

I started a pale ale last week and the temps in my basement dipped way down and it was a 57F for the start of the fermentation (3 days). There was air lock activity but it never really took off.

I moved it over to the furnace room on day 4 and it went up to 65F and went crazy. So...any ideas if there will be a ton of off flavors from too cold of a ferment?


ColumbusAmongus is offline
 
Reply With Quote
Old 03-13-2012, 01:02 PM   #2
jester5120
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: DuBois, PA
Posts: 757
Liked 21 Times on 20 Posts
Likes Given: 20

Default

shouldn't be. the yeast will just go dormant when it gets too cold. you did the right thing and woke them up by warming them to get them fermenting


__________________
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout
jester5120 is offline
 
Reply With Quote
Old 03-13-2012, 02:13 PM   #3
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,954
Liked 437 Times on 346 Posts
Likes Given: 23

Default

Off flavors from yeast are only at temps ABOVE their optimum range. At lower temps, the yeast actually ferment more slowly, but cleaner. Then, of course, each yeast strain has a low-end temp where they simply go dormant and don't ferment at all.

The 1056 yeast strain has an optimum temp of 60F-72F. Fermentation temps are typically 3-6 degrees WARMER than ambient temps, so if the ambient temp was 57, you were right on the low end of the optimum range.

Since you were getting airlock activity at 57, it was a good fermentation temp! It isn't particularly desirable to have the fermentation "take off," that slow, steady fermentation you had at 57 might have taken a few extra days, but it would have been a nice clean fermentation. The risk, of course, is being a bit TOO low and the yeast going dormant and not fermenting at all.

So, then at 65F, you were closer to the TOP of the optimum range, which is why things sped up. Heat is a catalyst to fermentation, but again, a cooler fermentation is cleaner than a warmer fermentation.

In the future, if you can hit +/- 1-2 degrees from the low number of the yeast's optimum temp (listed on the packaging or manu's website), you'll always have a steady, clean fermentation.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
2
People Like This 
Reply With Quote
Old 03-13-2012, 02:16 PM   #4
Brulosopher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brulosopher's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Fresno, CA
Posts: 2,867
Liked 292 Times on 223 Posts
Likes Given: 199

Default

If your beer temp was 65F, that's near perfect for 1056... if ambient was 65F, that's a tad too warm as beer temps are typically warmer than ambient. Either way, 1056 is pretty forgiving, you should be fine!
__________________
Brulosophy is a place to experiment with home brews. If you've had a crazy idea or wondered how something worked please visit us at Brulosophy.com!

Latest Article from Brulosophy: Sloppy Old Slurry Starter vs. Fresh Yeast | exBEERiment Results!

List of exBEERiments

How To Easily Harvest Clean Yeast from Starters

Make Good Lager in Less Time!

Marshall "Brulosopher" Schott
Brulosopher is offline
 
Reply With Quote
Old 03-13-2012, 03:05 PM   #5
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,954
Liked 437 Times on 346 Posts
Likes Given: 23

Default

I ferment most typical ale yeasts at 62F with a -3 degree diffential on my temp controller, so my temps are always 59-62F ambient temp.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 03-13-2012, 03:32 PM   #6
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,507
Liked 103 Times on 87 Posts
Likes Given: 27

Default

Quote:
Originally Posted by TopherM View Post
Off flavors from yeast are only at temps ABOVE their optimum range. At lower temps, the yeast actually ferment more slowly, but cleaner.
I think this is true in general, but there is the occasional exception. Many brewers report S-23 to be less fruity at 60 than 50. I think I also read recently that 1056 is cleaner in the mid-60s than just under 60. I just did a batch of APA with 1056 around 57 degrees, but I haven't tasted it yet.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing
osagedr is offline
 
Reply With Quote
Old 03-13-2012, 04:06 PM   #7
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,954
Liked 437 Times on 346 Posts
Likes Given: 23

Default

Definitely true that there are some style exceptions.

The others I can think of is Hefeweizen yeast is supposed to give off banana flavors at the low end of it's temp and clove flavors at the high end.

AND

Steam beer/California Common yeast is supposed to give off slight sulfery off flavors throughout its ideal range.

All of these particular off flavors are desireable parts of their particular styles.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 03-13-2012, 04:10 PM   #8
SwampassJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Coral Springs, FL
Posts: 2,161
Liked 37 Times on 34 Posts
Likes Given: 53

Default

Quote:
Originally Posted by osagedr View Post
I think this is true in general, but there is the occasional exception. Many brewers report S-23 to be less fruity at 60 than 50. I think I also read recently that 1056 is cleaner in the mid-60s than just under 60. I just did a batch of APA with 1056 around 57 degrees, but I haven't tasted it yet.
Scottish Ale from yeast at 48 gave an almost sweet tart like fruitiness
__________________
BLAH BLAH BLAH
SwampassJ is offline
 
Reply With Quote
Old 03-13-2012, 10:08 PM   #9
Biobrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: San Leandro, CA
Posts: 234
Liked 49 Times on 34 Posts
Likes Given: 9

Default

Quote:
Originally Posted by SwampassJ View Post
Scottish Ale from yeast at 48 gave an almost sweet tart like fruitiness
I love the Scottish ale just below the temperature range (53 F). Gives a really nice character. I am a little surprised it worked well down to 48 F. I always get concerned about attenuation. What was your apparent attenuation at 48 F? At 53 F, mine was around 69.8 %.
Biobrewer is offline
 
Reply With Quote
Old 03-13-2012, 11:20 PM   #10
ColumbusAmongus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: , MI
Posts: 172
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Ok thanks guys. I was worried about stressing the yeast by making them work at an unfavorable temp but perhaps I will end up with a pretty clean pale ale.


ColumbusAmongus is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS