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Old 12-08-2013, 12:07 AM   #11
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I would suggest getting it up off the floor at least 2". Most people have a heating pad somewhere, and they work fine as wort heaters. You will need a controller for any heat/cooling source control, and a lot of us use the STC-1000controller with no complaints. It's a DIY thing.
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Old 12-08-2013, 12:19 AM   #12
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I think you should try to get around the temp the yeast MFR recommends. Lots and lots of yeast do great from 60-70. Back in the day they used caves deep in the rock, because the beer liked it there. Use your cave wisely my son.
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Old 12-08-2013, 02:59 AM   #13
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You'll be fine. Just make sure you don't cool your wort down too far. Get it to the mid 60s and pitch. The room temp sounds perfect as fermentation gets going, it's going to bump the temp a bit. My basement always sits around 60, + or - a few degrees. I've never had a problem. Just make sure you pitch good healthy yeast and it will be golden.
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Old 12-08-2013, 12:58 PM   #14
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My "cold" room is very close to that temp (60-61F). I have had good results with US-05 this fall (very clean flavor, high attenuation) by leaving the fermenter there for the first week, then moving it upstairs (ambient temp ~68F) for the second week. The OP might try something like that if stalling is a concern.
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Old 12-11-2013, 12:44 AM   #15
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Good deal. I actually found a spot that bottoms out at 60* and even goes up to 62* at times. So, I am ready to roll. Once the last of my supplies come in to my LHBS, I'm off to the races.
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Old 12-11-2013, 12:51 AM   #16
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If you bottle condition that basement will not do. I agree with a bunch of people here, 59F ambient is fine for fermentation. I too have a cool basement and my fermentations are fine but I had four cases of brew that did not bottle condition at 64F (my basement temp). I brought them upstairs and they are all nice and carbed. Just a foreshadow; unless you keg, then hopefully someone will benefit from this.
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Old 12-11-2013, 02:55 AM   #17
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Good point Wis. I've had trouble with batches trying to carb on a cold ceramic tile floor. They did much better on top of the hutch. I'm carbing in the basement now, but next to the heater it's a bit warmer.
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Old 12-11-2013, 03:04 AM   #18
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59 is a little too cool for ales and a little too warm for lagers, but just about perfect for things like Kolsch and Scottish ale yeasts. Look around for other yeasts that do well in that range and you'll be fine.
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Old 12-13-2013, 04:47 AM   #19
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You could buy a electric heating pad and a controller for less money than the heat mat they sell at Northern Brewer. Their heat mat needs a controller too.
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Old 12-13-2013, 05:02 AM   #20
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Someone said this, you can cut open an air duct and install a vent with a damper. Just don't hit the evaporator coil and make sure it's in a supply. Do it off a short run for a room that gets too much heat as it is, one that close to the furnace. If you don't feel comfortable doing it, it's a cheap thing to get done by a pro.
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