SacredBrew
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- Jan 14, 2009
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I've got a couple of questions. . .
Firstly, when talking about an optimal fermentation temperature range for lagers (I've read between 38 to 59 F) does this refer to the ambient temperature or the temperature of the brew inside the carboy as the yeast is active? How do I compensate for the yeast activity when trying to find the right ambient temperature to submit my brew to?
Second,
Until yesterday, I was unaware of the differences of fermentation temperatures for lager and ale yeast strains. About a week ago I bottled up what I would call a chocolate stout with an ale yeast strain. Unfortunately when I started the brew I was told I could just put it in my basement. It was down there for about a month and my basement was probably anywhere from 38-45 degrees depending on the outside temperature (I'm in Vermont). The airlock bubbled every few seconds consistently for a while, but it never was bubbling every second. After about a month I moved the brew into a secondary fermenter and moved it upstairs in the closet where it remained probably around 50-58 F. Just before I moved it, there was a pretty thick layer of yeast on the bottom of the carboy and throughout the month time the foamy yeast on top dissapeared. It sat in the secondary fermenter in my closet for about a week. When I bottled it, I put a 1/2 teaspon of sugar into each bottle. The brew was subject to more oxygen then I would like at bottling. Right now I have a case in a plastic bucket with a lid by the wood stove (about 60-65 F) and the rest in a box in the bathtub (about 50-58) in case the bottles explode. Can anyone predict what might happen to this brew based on what I've just described? Has the yeast been awakened yet? Is there anything I can do to salvage it ?
I appreciate your consideration
Jon
I can be reached at [email protected]
Firstly, when talking about an optimal fermentation temperature range for lagers (I've read between 38 to 59 F) does this refer to the ambient temperature or the temperature of the brew inside the carboy as the yeast is active? How do I compensate for the yeast activity when trying to find the right ambient temperature to submit my brew to?
Second,
Until yesterday, I was unaware of the differences of fermentation temperatures for lager and ale yeast strains. About a week ago I bottled up what I would call a chocolate stout with an ale yeast strain. Unfortunately when I started the brew I was told I could just put it in my basement. It was down there for about a month and my basement was probably anywhere from 38-45 degrees depending on the outside temperature (I'm in Vermont). The airlock bubbled every few seconds consistently for a while, but it never was bubbling every second. After about a month I moved the brew into a secondary fermenter and moved it upstairs in the closet where it remained probably around 50-58 F. Just before I moved it, there was a pretty thick layer of yeast on the bottom of the carboy and throughout the month time the foamy yeast on top dissapeared. It sat in the secondary fermenter in my closet for about a week. When I bottled it, I put a 1/2 teaspon of sugar into each bottle. The brew was subject to more oxygen then I would like at bottling. Right now I have a case in a plastic bucket with a lid by the wood stove (about 60-65 F) and the rest in a box in the bathtub (about 50-58) in case the bottles explode. Can anyone predict what might happen to this brew based on what I've just described? Has the yeast been awakened yet? Is there anything I can do to salvage it ?
I appreciate your consideration
Jon
I can be reached at [email protected]