Fermenting temperature - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermenting temperature

Reply
 
Thread Tools
Old 05-26-2008, 03:07 AM   #1
smokeydawson
Recipes 
 
May 2008
Posts: 2


Is there a maximum temperature that you wouldn't want to exceed when brewing? It seems that ideal temperature is 24-28/30 degrees celcius, but would a higher temperature (32 or so) affect the beer to any extent?

Also, what are the ideal conditions for storing after bottling?

Thanks

 
Reply With Quote
Old 05-26-2008, 03:11 AM   #2
Hoosierbrewer
Recipes 
 
Apr 2008
Muncie, IN, Indiana
Posts: 812
Liked 18 Times on 9 Posts


It depends on the style and the yeast. I have started fermenting at about 65 degree Farenheit.

If I bottle, I let it condition at 64-72 and then store at whatever the temp is in my crawl space. usually below 65.
__________________
Primary 1: Oatmeal Coffee Stout
Secondary: American Mild IPA
Keg 1: English Bitter

Next up: Double IPA for friend, Kolsch, Graff, American Wheat, Dunkleweizen.

 
Reply With Quote
Old 05-26-2008, 03:16 AM   #3
html034
 
html034's Avatar
Recipes 
 
Feb 2008
Jackson, MI
Posts: 282

I don't know celsius, but for most ale strains of yeast, less than 70 is ideal. For some belgians and others there are higher good temps, with probably the highest being Saison, which can ferment up to 95 degrees. For bottling, 70 is ideal until you get proper carbonation (usually 3 weeks or so), then you put them in the fridge.
__________________
Primary: Apfelwein x2, RyePA
Bottled: Porter

"I have striven not to laugh at human actions, not to weep at them, nor to hate them, but to understand them."
Baruch Spinoza

 
Reply With Quote
Old 05-26-2008, 03:34 AM   #4
Beerrific
 
Beerrific's Avatar
Recipes 
 
Mar 2007
Georgia
Posts: 5,562
Liked 54 Times on 46 Posts


When you say brewing, do you mean fermenting?

OK, so 32C is 89.6F. That is way too hot for most (maybe all) beer. Again, for ferementation temps it depends on the yeast strain but I personally would only go over 72F (22C) for hefeweizen yeast and stay around 68F (20C) for most other ales.

After bottling you want to be around fermentation temps to carbonate (around 20C). After that, the cooler the better. IMO, you would store it around 0C and warm it when you are ready to drink. The cooler temps will help clear the beer. The beer will age faster at higher temps.

 
Reply With Quote
Old 05-26-2008, 03:57 AM   #5
RichBrewer
HBT_LIFETIMESUPPORTER.png
 
RichBrewer's Avatar
Recipes 
 
Feb 2006
Denver, Colorado
Posts: 5,892
Liked 168 Times on 88 Posts


I like to ferment toward the lower end of the yeast's temperature range. I would definitely never go above 22C. If you can't avoid temps higher than that I would recommend a water bath with wet towels over the fermenter.
__________________
Cheers,
Rich

 
Reply With Quote
Old 05-26-2008, 05:24 AM   #6
smokeydawson
Recipes 
 
May 2008
Posts: 2

Cheer for the replies. I might try using a wet towel or something to keep it a little cooler.

 
Reply With Quote
Old 05-26-2008, 07:11 AM   #7
Dinbin
 
Dinbin's Avatar
Recipes 
 
Sep 2007
El Cajon
Posts: 184
Liked 4 Times on 4 Posts


Had a heat wave here in San Diego last week, same day I helped my sister to brew her first batch. No ac in an uninsulated flat. Had to pitch the yeast at 88 F. Fermented out fine to 5%, but ended up with lots of fruit esters.
__________________
The same thing we do every night, Pinky... Try to take over the world!

 
Reply With Quote
Old 05-26-2008, 12:58 PM   #8
fratermus
 
fratermus's Avatar
Recipes 
 
Feb 2008
75081
Posts: 1,188
Liked 3 Times on 2 Posts


Quote:
Originally Posted by html034 View Post
For bottling, 70 is ideal until you get proper carbonation (usually 3 weeks or so), then you put them in the fridge.
I have temp control for my primary (spare fridge w/Johnson) but I am running out of room for carbing in there.

What are everyone's thoughts on carbing at higher room temps (which in Tx can be 78F). I am currently carbing apfelwein at that temp with no apparent ill effects.

So for most of the stuff I brew it would look like this :

* primary in Johnson fridge at 65F for 2wks
* carb at 78F room temp for (2wk? 3wks?)
* refrigerate at 40F thereafter

 
Reply With Quote
Old 05-26-2008, 03:05 PM   #9
Beerrific
 
Beerrific's Avatar
Recipes 
 
Mar 2007
Georgia
Posts: 5,562
Liked 54 Times on 46 Posts


Quote:
Originally Posted by fratermus View Post
I have temp control for my primary (spare fridge w/Johnson) but I am running out of room for carbing in there.

What are everyone's thoughts on carbing at higher room temps (which in Tx can be 78F). I am currently carbing apfelwein at that temp with no apparent ill effects.

So for most of the stuff I brew it would look like this :

* primary in Johnson fridge at 65F for 2wks
* carb at 78F room temp for (2wk? 3wks?)
* refrigerate at 40F thereafter
That is fine. I have done that (carb at 78), not a problem.

 
Reply With Quote
Old 05-26-2008, 04:31 PM   #10
Got Trub?
Recipes 
 
Apr 2007
Washington State
Posts: 1,538
Liked 9 Times on 7 Posts


+1 for carbing at warmer temperatures, you will find they take less time to carbonate and I haven't noticed off flavours.

GT

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
fermenting temperature skatensx General Techniques 4 04-06-2009 08:56 PM
Fermenting temperature billk911 Beginners Beer Brewing Forum 4 01-21-2009 12:40 AM
Fermenting Temperature CiderRat Cider Forum 16 01-30-2008 01:33 AM
Fermenting temperature. Mr Nick Beginners Beer Brewing Forum 10 09-05-2007 05:22 AM
Fermenting Temperature neuron555 General Techniques 6 09-28-2006 01:28 AM


Forum Jump