Fermentation Temperature Question

[freeride]

Hey folks, first timer here.

My question pertains to the fact that the ambient temperature of my basement closet where I plan to ferment is ~59 degrees. Given that the fermentation process is an exothermic reaction and that I plan to be brewing mostly ales, do I need to consider purchasing a carboy warmer?

Thanks in advance!

 

[osagedr]

Hell no! Most brewers would love to have a reliable 59 degrees which will place your actual ferm temp in the low 60s somewhere. That temperature will give you a really nice clean profile from a wide range of yeasts.

 

[freeride]

Sweet! Thanks for the speedy reply! Yeah, I live in a 3 flat condo unit and even in the dead of summer, it stays pretty chilly downstairs. I just got the carboys yesterday, slapped the temp reader on there, and left them in the closet overnight. Bright green on the 58 and a mild yellow on the 60...so probably hovering around 58 degrees (and we haven't even turned on the AC yet...)

Thanks again!

 

[TravisT]

i bet during fermentation it your beer will get up to 64degrees. fermentation creates its own heat. you'll be just fine temp wise.

 

[osagedr]

Sweet! Thanks for the speedy reply! Yeah, I live in a 3 flat condo unit and even in the dead of summer, it stays pretty chilly downstairs. I just got the carboys yesterday, slapped the temp reader on there, and left them in the closet overnight. Bright green on the 58 and a mild yellow on the 60...so probably hovering around 58 degrees (and we haven't even turned on the AC yet...)

Thanks again!

If you ever need to do something like a Belgian that likes higher temps, you will still be golden...start it off cool in that room for a few days, then just move your carboy into the main part of your house or get a brew belt like you were saying. But yeah, I just love that temperature range. You want some more good news? You can do lagers or steam beers wonderfully there too! For the lagers, you go with a yeast like S-23 and use enough of an ice bath to get your temperature down to about 54 or 55. It'll work great.

 

[freeride]

More great news! My first brew day is this Saturday. I will report back as to the fermenting temps on Sunday. Doing all-grain right out the gates...should be fun!

 

[osagedr]

Good luck. The first AG day is overwhelming. Make sure your yeast is ready in advance.

 

[PistolsAtDawn]

Right out of the gates, huh? That's fantastic!

I was just in Chicago visiting some family a couple weeks ago. I loaded up on Portillos and Lou Malnati's while I was there. MAN, do I wish I could get those down here. I'm already craving another spicy Italian beef.

Your ambient temperatures in your house certainly trump my own. It's HOT down this way. Ha ha. I hope it all goes well for you, and cheers man!

 

[freeride]

Good luck. The first AG day is overwhelming. Make sure your yeast is ready in advance.

I plan on making a start on Friday so it'll be ready to pitch on Saturday. I should be good to go. And AG doesn't seem THAT overwhelming. It actually seems a bit easier to me...i guess it's the managing temps that will be the hardest part.

 

[osagedr]

Brewing software helps for managing mash temps, but you will still need to calibrate to your own equipment. It can take a few batches. Sounds like you're on the right track tho!