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Old 02-11-2013, 01:36 AM   #11
pwkblue
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Sep 2012
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In the winter I usually ferment at similar temps...59 to 62. Most Ale yeast will ferment well in that range...with only 2 possible issues:

after the bulk of fermentation has completed...try to find a slightly higher temp or you the final gravity might not get quite where you want it. Slightly warmer finishing temps will also help the yeast process diacetyl...which can be a problem at lower temps



 
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Old 02-11-2013, 11:58 AM   #12
H22W
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Apr 2012
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Quote:
Originally Posted by kingkoehne
Does anyone know, any good ale yeasts that can frement at a lower temp.? And doesn't need to be lagered?
Pacman loves 60-F



 
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Old 02-11-2013, 12:05 PM   #13
GrogNerd
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Ceramic Infrared Heat Emitter

would probably be better than a bare light bulb

after 17 year hiatus, I've only been brewing since October, temps in the unfinished part of the basement have been high 50s/low 60s and my ales have turned out great

if I could only get the BigHair to greenlight the purchase of a chest freezer
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drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine - fermenting: apple wine, Skeeter Pee, Basque cider - on deck: Grodziskie - in the hole: Vienna lager

 
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Old 02-11-2013, 12:19 PM   #14

I routinely ferment at 60-62 if I want a clean yeast flavor profile.

 
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