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Old 11-08-2012, 12:45 AM   #1
steve-apartmentbrew
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Default Yeast temp range.

Hello there!
I brew in my apartment with two 2 gallon Mr. Beer fermenting kegs. Worried that the ambient air temp in my one story apartment is stalling the yeast (68-70F). I'm currently trying a warm water bath in a plastic tote with an aquarium heater set to 76 degrees. Is the upper 70's too high for the yeast?


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Old 11-08-2012, 12:49 AM   #2
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Yes. You should not be concerned about not being warm enough but rather too warm. You will get decent beer at your ambient temps but a little funky at the 76 you intend to raise it.


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Old 11-08-2012, 12:50 AM   #3
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I do not know what strain is in that Mr. Beer but I would be really surprised if 68F was cold enough to impede fermentation. I think 76F is more likely to be much too warm, and that can induce off flavors in your beer.
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Old 11-08-2012, 01:06 AM   #4
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I agree with the rest, you should be looking at cooling the beer not making it warmer.
I ferment almost all of my beers at 66 degs. That is the temperature of the beer not ambient temp which is lower than that.
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Old 11-08-2012, 01:10 AM   #5
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Cool. I turned the heater down to 72F. We'll see how that goes. I don't brew in high enough quantity yet to have patience, and I'm trying to cut corners......FOR SCIENCE!
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Old 11-08-2012, 01:12 AM   #6
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You won't stall an ale yeast until in the 50's F. If anything you are fermenting too warm. Mid to low sixties is good.

I would expect that you should be experiencing very fast ferments. Yeast like high temperatures but at those high temperatures you could get bad off flavors.
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Old 11-08-2012, 01:12 AM   #7
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It is hard, but patience really is a virtue in this. Don't turn up the heat.
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Old 11-08-2012, 01:13 AM   #8
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The old saying holds true in brewing "good things come to those who wait"
give it time and don't cut corners, you will be rewarded with some tasty brew.
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Old 11-08-2012, 01:14 AM   #9
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Quote:
Originally Posted by steve-apartmentbrew View Post
Cool. I turned the heater down to 72F. We'll see how that goes. I don't brew in high enough quantity yet to have patience, and I'm trying to cut corners......FOR SCIENCE!
Remember that fermentation creates additional temperatures (up to 10 degrees above ambient) and that is not good if too high. I suggest getting the temperature down to the mid sixties ASAP.
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Old 11-08-2012, 03:01 AM   #10
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I ferment at room temp. I let it ferment for 2-3 weeks and do the taste/clarity test. When it tastes like flat beer I bottle. I was trying to carbonate at a higher temp to try to speed up the process.


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