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Old 02-11-2013, 01:36 AM   #11
Sep 2012
Sandy, Utah
Posts: 185
Liked 18 Times on 13 Posts

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
Apr 2012
Posts: 112
Liked 9 Times on 8 Posts

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
mean old man
GrogNerd's Avatar
Oct 2012
Sterling, VA
Posts: 5,581
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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

"Their name is 'Geernt'? That sounds like a queef on a yoga ball" - Kate Ellis (Tina Fey), Sisters

"Beer. Good." - Words of House Grog

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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