mainbutter
Active Member
- Joined
- Apr 14, 2014
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*disclaimer - sorry for making my first post a question and not an introduction in the intro forum, I'll get to it soon!*
Background:
I'm attempting my first homebrew, and have been lurking here for a few weeks. I'm finally at a point that I'd love some feedback and wanted to ask a question to people who've done this before.
I live in MN, and bopped on down to Midwest Supplies and bought one of their starter kits with buckets and a glass carboy and the rest of the works.
I'm brewing a "honey nut brown ale", and the instructions are pretty similar to wine which we've done once, with a fermentation stage in a plastic bucket before siphoning into a glass carboy. That's the stage we are at now. It is "supposed" to be in the carboy for 2 weeks before bottling.
Everything is going pretty well (I hope), but for the past week my "2nd fermentation" has been at 64*F. The initial fermentation was right at 70*, but my fiance asked me to move the brewing out of the bathroom (the only warmer room) and into the kitchen when we transferred from bucket to carboy. The closet is cold, the kitchen is cold, the bedroom is cold.
Are there any steps I should take to make sure my beer turns out well? I'm assuming that fermentation was providing some extra heat earlier, and that may be why my temps are down besides just moving to a different room. Thank you for any tips! I'll get around to posting an introduction soon!
Background:
I'm attempting my first homebrew, and have been lurking here for a few weeks. I'm finally at a point that I'd love some feedback and wanted to ask a question to people who've done this before.
I live in MN, and bopped on down to Midwest Supplies and bought one of their starter kits with buckets and a glass carboy and the rest of the works.
I'm brewing a "honey nut brown ale", and the instructions are pretty similar to wine which we've done once, with a fermentation stage in a plastic bucket before siphoning into a glass carboy. That's the stage we are at now. It is "supposed" to be in the carboy for 2 weeks before bottling.
Everything is going pretty well (I hope), but for the past week my "2nd fermentation" has been at 64*F. The initial fermentation was right at 70*, but my fiance asked me to move the brewing out of the bathroom (the only warmer room) and into the kitchen when we transferred from bucket to carboy. The closet is cold, the kitchen is cold, the bedroom is cold.
Are there any steps I should take to make sure my beer turns out well? I'm assuming that fermentation was providing some extra heat earlier, and that may be why my temps are down besides just moving to a different room. Thank you for any tips! I'll get around to posting an introduction soon!