Whatsupbrew
Active Member
Hey guys. Thanks for all the tips for my first brew. I've had a couple bottles and I'm quite happy with the way it turned out. Going to let them (try to anyway) condition a little longer to see what happens.
I'm currently about 30 mins into my second brew. Same recipe, with some changes...better yeast pitching technique, o2 aerator, and straining into the carboy. My question is about fermentation temps.
My basement is up to about 70F ambient. I'm using BRY 97 American ale yeast. Do I really need to worry about temps? I can't really find a prime temp for that yeast. I'm contemplating a simple swamp cooler, hopefully to hold high 60's but I'll be gone for days at a time for work. If I get it to 65ish then it goes back up to 72ish, then back down....big issue? Does anyone know the prime temp for bry 97?
Recipe is harp clone. What would you call that...Irish ale?
I'm currently about 30 mins into my second brew. Same recipe, with some changes...better yeast pitching technique, o2 aerator, and straining into the carboy. My question is about fermentation temps.
My basement is up to about 70F ambient. I'm using BRY 97 American ale yeast. Do I really need to worry about temps? I can't really find a prime temp for that yeast. I'm contemplating a simple swamp cooler, hopefully to hold high 60's but I'll be gone for days at a time for work. If I get it to 65ish then it goes back up to 72ish, then back down....big issue? Does anyone know the prime temp for bry 97?
Recipe is harp clone. What would you call that...Irish ale?