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Old 07-14-2007, 03:17 PM   #1
Jul 2007
Posts: 136

How critical is the fermenting temperature for ales? The recipe says 66 to 70. In my basement, it's between 70 and 72. My wort has been sitting about 10 hours, it's at 70 degrees and barely bubbling.
I'm leaving on vacation for a few days and with the AC off, it may warm up a couple degrees.

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Old 07-14-2007, 03:30 PM   #2
talleymonster's Avatar
Dec 2005
Posts: 2,142
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My house is at 70* constantly. My fermenters always run a few degrees warmer, aroud 75* roughly.

If you're really worried put your fermenter into a tub of water while you are gone. Or leave your thermostat on!

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Old 07-14-2007, 03:37 PM   #3
Funkenjaeger's Avatar
May 2007
Nashua, NH
Posts: 1,598
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As talleymonster mentioned, your fermenting wort is going to be warmer than ambient temps because fermentation generates heat. If your basement gets up to 72 degrees, then your wort could easily be in the mid-70's.

Fermenting above the temperature range of your yeast can often produce off flavors, fusel alcohols, etc. Depending on the particular yeast, this may or may not be too significant - but if you can do anything to keep the temp down, it's probably worth doing.

Sticking it in a tub of water is a good plan, and many people will recommend throwing a wet towel over it as well to cool it a bit more with evaporative cooling.

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Old 07-14-2007, 06:28 PM   #4
mrb's Avatar
Jan 2007
Santa Clarita, CA
Posts: 202
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Wet t-shirts!!!!!

(OR wet towels, I guess)
Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

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Old 07-14-2007, 07:45 PM   #5
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
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do what you can to keep it cool. lower temperatures (within desired ranges, of course) produce much better beers IMO. Higher temps result in in fruity taste (usually unpleasant) and fusel alcohols (HANGOVER!)
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

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Old 07-15-2007, 07:57 PM   #6
Sep 2006
Posts: 695
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It might end up on the estery (fruity) side.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

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