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Old 01-09-2006, 04:20 PM   #11
McCall St. Brewer
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Sep 2005
West Monroe, Louisiana
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I'm doing my first winter time ferment. I was worried that it was too cold in my cellar. When I first got it down there the other day the temp in the carboy was about 61. It took a little longer than normal to get going, but after about 16 hours I was getting a good bubble every 6 seconds. This morning the temp was only 57 when I got up but it is bubbling every 3-4 seconds.

I have seen a number of posts here where people say they brew their best beer in the winter. I hope they are right.

 
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Old 01-09-2006, 04:29 PM   #12
Baron von BeeGee
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Jul 2005
Barony of Fuquay-Varina, NC
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Well, for me it's easier to ferment at cooler temps in the winter due to the overall house temperature. Most ale yeasts are said to have their best flavors <70F which is my ambient house temp in the winter, so no extra work required.

On fermentations, I agree with the above. I always make a starter which proves my yeast is viable thereby removing that variable from the equation. Also, watching for signs of fermentation is more reliable than watching the airlock.

 
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