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Old 02-05-2013, 08:35 PM   #1
Dec 2012
Posts: 105
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I used the search function but to no avail. I have been doing ales up to this point and I am looking into setups to better control my fermentation in order to jump into lagers. My question is if I brew a stout, does the fermentation temp have to be low like a lager or 62-68 like an ale?

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Old 02-05-2013, 08:38 PM   #2
jwalk4's Avatar
Jun 2012
London, Ontario
Posts: 954
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Ale yeast. 60-70F.

But I should mention that you want to ferment at lower temps because Stouts do not have fruity off-flavors.

Lower temps meaning closer to 60 than to 70

But a safe bet would be to peruse the stout recipe database, select a common stout yeast, google that strain of yeast to get an understanding of yeast flavor and ideal temperatures.

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Old 02-05-2013, 08:39 PM   #3
thood6's Avatar
Aug 2011
Baton Rouge, Louisiana
Posts: 557
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Any time you try to determine fermentation temperature look at the specific yeast you use. A stout is an ale but not all ale yeasts are created the same. I find that the danstar nottingham that I use in stouts performs best when the ambient temperature is 60 degrees. So Belgian and Saison yeast give good flavor in the upper 70's. Hope this helps.
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Old 02-05-2013, 08:39 PM   #4
Dec 2012
Posts: 105
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Ok perfect, my ferment temps usually stay around 60-66. I just didnt want to buy a stout kit and then realize I have no way of fermenting it properly.

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Old 02-05-2013, 08:42 PM   #5
Dec 2011
Culpeper, VA
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Lower the better. I like the air temp in the fermenting room to be 60-62 for any beer that you want a clean yeast flavor so the malt dominates. The first 2-3 days of active fermentation is most critical. After it slows down it won't hurt the flavor to let it warm up a bit into the high 60's.
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