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Old 10-07-2008, 06:44 PM   #1
jasonboll08
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How high of a room temp can the regular ale recipes take? I usually have the A/C on at 75 and the spot where I can put my primary without being disturbed by my two young children is warmer than that. I checked the temp in that corner of the room and it is usually 83 degrees. Is that too warm and if so what kind of problems can I expect? I can't really run the A/C colder as my wife is not too keen on the idea (especially since it's for my beer).

 
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Old 10-07-2008, 06:46 PM   #2
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at 85 degrees your going to get some interested esters. Its pretty warm for yeast but it should still ferment. I would suggest making a swamp cooler or putting it in a rubbermaid container with a shirt that you keep soaking with water. Some people use a rubbermaid with frozen soada bottles of ice to chill down the whole thing but either way you should chill it down to atleast below 78 if not lower
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Old 10-07-2008, 06:48 PM   #3
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check out this thread:http://www.homebrewtalk.com/f37/ale-...t-temps-75837/
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Old 10-07-2008, 06:49 PM   #4
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do this for the first 12-14 hours after you pitch yeast and you'll be fine during the real crucial times...



freeze some water bottles and chuck them in...also a fan blowing over the t-shirts will help wick the water off..I can get my fermenters down to near 60 degrees...
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Old 10-07-2008, 06:59 PM   #5
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Quote:
Originally Posted by Revvy View Post
do this for the first 12-14 hours after you pitch yeast and you'll be fine during the real crucial times...



freeze some water bottles and chuck them in...also a fan blowing over the t-shirts will help wick the water off..I can get my fermenters down to near 60 degrees...
+1. You want to keep those temps between 60 and 70 degrees for most ales. I highly recommend the swamp bucket method detailed by Revvy.
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Old 10-07-2008, 08:11 PM   #6
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83? Sweet. Do a Saison!

Or use Revvy's method. That's what I do. Works great!
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Old 10-07-2008, 08:42 PM   #7
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83? Sweet. Do a Saison!
Thats what I was going to say!

 
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Old 10-07-2008, 08:53 PM   #8
jasonboll08
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Oct 2008
San Antonio
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Thanks guys,
I had a batch of blonde ale turn out tasting funny and the fusul alchohol info from Wikipedia seems to match what I was tasting. I did a Porter after that and the fermentation was over in 2 days with a final specific gravity of 1.022. I will not know if the flavor is off for another couple of weeks. The red ale in my primary was pitched around 12 on Sunday and I just cooled it off right now (Tuesday 3 P.M., San Antonio Time) by the Revvy solution. I may be too late, but won't know for a while.
Will try a Siason next time as my extreme brewing book has a recipe for Ginger Saison and my wife and I both like ginger (I won't tell her, but in truth my favorite was Mary Ann)
Again Thanks and I hope for a good brew.
The pic did wonders for my quick action.
THANKS FOR THE PIC REVVY!

 
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