Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Should I RDWHAHB?
Reply
 
Thread Tools
Old 01-05-2013, 11:58 PM   #1
BogusOwnz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Lake Forest, IL
Posts: 318
Liked 5 Times on 5 Posts
Likes Given: 1

Default Should I RDWHAHB?

Ground water was cold and I wasn't paying attention so i chilled my english bitter wort down to 61 by mistake. I pitched a 1 liter starter of 1028 into 1.038 wort anyway and sat it in my basement which is 62 right now. I'm thinking I will be fine as wyeast states 60-72 for fermentation. What do you think should I lug the carboy up the stairs or let it ferment at the low end? I'm leaning on just leaving the guy.


BogusOwnz is offline
 
Reply With Quote
Old 01-06-2013, 12:02 AM   #2
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

I've chilled to ~10F below the temperature range of the yeast before (1318) and not had any issues. It stayed within a few degrees of it's low end (listed) temperature for the entire ferment, but gave me a great batch of beer. With your basement being 62F, the wort will probably warm up to close to that (if not that) by the time the yeast takes off. I would monitor the temps to make sure it doesn't get too high though.

BTW, most of the time my chill target is below the listed range for the yeast. Since it will warm up as it gets to fermenting, there's little (if any) negatives from this. You can always wrap the fermenting vessel in something to help retain the heat the yeast produces. Just monitor it if you do that since it could just as easily get to be too warm.


__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 01-06-2013, 12:03 AM   #3
mcbaumannerb
HBT_LIFETIMESUPPORTER.png
Feedback Score: 43 reviews
 
mcbaumannerb's Avatar
Recipes 
 
Join Date: May 2012
Location: Phoenixville, Pennsylvania
Posts: 9,306
Liked 5266 Times on 3037 Posts
Likes Given: 15686

Default

Yes! ... sorry - I just saw the thread title and replied impulsively. Let me know read what you had to say
__________________
Untappd: mcbaumannerb BEEr

Facebook: BEEr
mcbaumannerb is offline
 
Reply With Quote
Old 01-06-2013, 12:06 AM   #4
mcbaumannerb
HBT_LIFETIMESUPPORTER.png
Feedback Score: 43 reviews
 
mcbaumannerb's Avatar
Recipes 
 
Join Date: May 2012
Location: Phoenixville, Pennsylvania
Posts: 9,306
Liked 5266 Times on 3037 Posts
Likes Given: 15686

Default

Okay ... now that I've read your post ... yeah, you should be fine. Starting at the low end should be no issue since it will warm up as fermentation gets underway. Fill that carboy and pitch!
__________________
Untappd: mcbaumannerb BEEr

Facebook: BEEr
mcbaumannerb is offline
 
Reply With Quote
Old 01-06-2013, 12:14 AM   #5
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

Quote:
Originally Posted by mcbaumannerb View Post
Okay ... now that I've read your post ... yeah, you should be fine. Starting at the low end should be no issue since it will warm up as fermentation gets underway. Fill that carboy and pitch!
Ummm, he had already pitched the yeast in.

IME, if you go below the range of the yeast by 5F you're fine. I even fermented a recent batch at about 4-5F below the posted range. Just took longer to finish. Of course, I did contact the yeast manufacturer before doing this, to make sure I wasn't going to have any issues. Only 'negative' items they could come up with was a longer ferment time. Since I was already prepared for that, it was no issue at all.

When in doubt, reach out to the yeast manufacturer/lab and ask.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 01-06-2013, 02:16 AM   #6
BogusOwnz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Lake Forest, IL
Posts: 318
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Looks like I'm just letting it go in the low 60's. I usually wrap my carbons in a towel and leave em on the basement floor. I at least put this carboy on top of a folded towel to get it off the floor. That alone is probably worth a degree.
BogusOwnz is offline
 
Reply With Quote
Old 01-06-2013, 03:55 AM   #7
BogusOwnz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Lake Forest, IL
Posts: 318
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Wow I need to have more faith in my self. It's been 5 hours since I pitched, the temp still reads 61 and the blow off tube is bubbling steadily. Thanks guys! I'm going to have a beer now.
BogusOwnz is offline
mcbaumannerb Likes This 
Reply With Quote
Old 01-06-2013, 04:31 AM   #8
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

Quote:
Originally Posted by BogusOwnz View Post
Wow I need to have more faith in my self. It's been 5 hours since I pitched, the temp still reads 61 and the blow off tube is bubbling steadily. Thanks guys! I'm going to have a beer now.
Ain't yeast grand??


__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I'm trying to RDWHAHB! Evorgrah Beginners Beer Brewing Forum 7 03-04-2012 01:07 AM
Should I RDWHAHB? lemmiwinks Beginners Beer Brewing Forum 4 01-16-2012 03:05 PM
Rdwhahb!!! Hefanatic Beginners Beer Brewing Forum 12 08-09-2011 11:07 AM
Rdwhahb???? cd38 Fermentation & Yeast 13 07-20-2011 05:21 AM
what does RDWHAHB mean? krc333 Beginners Beer Brewing Forum 17 11-26-2008 11:11 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS