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Old 02-23-2008, 05:37 PM   #1
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Default Fermentation Temps

Is about 62-63 too cold for an ale?

I put a towel around my carboy last night dipped in water so it didnt get above 70 or so while I was sleeping. This morning it was at about 62 or 63. I am letting it warm to about 66 now.

The dry yeast package says its good from 55 to 70. Should I leave the towel be or warm it above 65 or so as it seems to be a rule of thumb?

Thanks!

Oh and fermentation has started.


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Old 02-23-2008, 05:57 PM   #2
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You're fine, mine is currently fermenting at 62F and is bubbling away. The yeast I'm using is good 57F-70F (Nottingham).


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Old 02-23-2008, 06:01 PM   #3
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It will likely ferment a bit slower at 62 but it should work well, I would warm it some when it slows down vs. when it is fermenting strong.
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Old 02-23-2008, 06:15 PM   #4
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what kind of beer?? 62 is way to cold for some ales and some Yeasts. Just depends on the beer.
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Old 02-23-2008, 07:50 PM   #5
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Ditto what Jaybird said. You're going to get beer but it may be cleaner tasting then you want depending on the beer style. For example if you are brewing an English bitter or ale you want some of those fruity ester flavours that come from fermentation on the warmer end of the yeasts temp range.

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Old 02-23-2008, 09:05 PM   #6
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Its an irish red with nottingham dry yeast.
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Old 02-23-2008, 09:30 PM   #8
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with nottingham, that's absolutely fine. i keep most of my ales at 60-65F and don't have any problems. it just may take a little longer to ferment out, but it will taste cleaner.
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Old 02-23-2008, 10:11 PM   #9
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Quote:
Originally Posted by DeathBrewer
with nottingham, that's absolutely fine. i keep most of my ales at 60-65F and don't have any problems. it just may take a little longer to ferment out, but it will taste cleaner.

Awesome, i think I like clean over fruity anyway. I wish i could make lager beers.
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Old 02-23-2008, 10:46 PM   #10
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My temp has been right around 70, sometimes up to 75. I know this is too high but i have a small apartment and even with the windows wide open I can't seem to get the place any cooler than 68...has to do with the heat in the building.

Any suggestions for cooling the area around the fermenter?

Beer is currently in a secondary on hardwood...so I'm hoping that the floor is helping to keep the actual temp of the beer a couple degrees cooler than the air around it.


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