Wyeast 1084 in low temp?

[RickFinsta]

I'm just wondering if anyone has had success with this yeast around 58-60*F, or how long it added to fermentation and conditioning times. I've got it in primary in my office right now, but SWMBO gave it the stink-eye this morning, as she doesn't want my fermentations showing up all over the house. The basement is 58*F, the office is generally 64-66*F. I'm going to swamp cooler it once the krausen settles to stabilize overnight temperatures, but I'm leaving it in a dry tub for the main fermentation so the little beasties get nice and toasty. I'm hoping I can knock this thing out by St. Patty's day, but I might need to borrow a keg for that to happen.

In other news, my office smells amazing; like roast and floral hops. Thanks in advance, guys.

 

[lincoln]

i donno, i would get your self a tub of water and an aquarium heater. i think 100w would be plenty. maybe less if you can putt it in a cupboard or wrap it with something. There is also the fermwrap but i haven't seen one irl and don't know if they have a built in thermostat.

http://freshaquarium.about.com/od/heating/a/heatersizeguide.htm

 

[RickFinsta]

My aquarium heater is on my belgian right now, but I've only got two weeks left in the secondary so maybe I can drop it down in temp and leave it a few more weeks instead; it's going to be bottle conditioning for months in the colder temp anyways so why not start now?

 

[lincoln]

My aquarium heater is on my belgian right now, but I've only got two weeks left in the secondary so maybe I can drop it down in temp and leave it a few more weeks instead; it's going to be bottle conditioning for months in the colder temp anyways so why not start now?

ya, do that. you do fine

 

[meat803]

The best dry Irish stout I ever made was with 1084 at around 58-60 degrees. It dipped into the mid 50's and fermentation petered out at 1.018. I thought maybe the temp put it to sleep. I heated it up to 70ish and agitated yeast to no avail. 3 weeks later kegged it. Best stout I ever made.

1084 has a lot of diacetyl for an ale yeast. Recently bottled an imperial stout and the diacetyl is annoyingly prominent. It was fermented in the mid 60's. I say colder ferment does this strand justice.

 

[overdbus]

I have used Wyeast 1056 , the first two weeks in a bigger bucket
rotating blue ice and keeping it at 60f , very much nicer when
compared to the same ale recipe (my 1st) done at room temp.

 

[RickFinsta]

Alright, I'll move this downstairs to the colder temps today, and see what happens. In the future I'll just let 'er rip in the basement right away.