temperature

I have an IPA that I have been fermenting in my garage for the last week. Temp during primary was hovering around 68-70 no problem there, I then wrapped it in a blanket and stuck it in a dark corner of my garage. When I checked on it today I noticed the temp had dropped to 64 degrees... Do you...

Thanks for looking in.... I have been reading and cannot seem to find the answer in regards to the enzyme break down. Quote from BeerSmith's page: A low step temperature (146-150F/63-66 C) emphasizing beta amylase will therefore result in a more complete conversion to simple sugars, but will...

Hi! I have a question regarding mash temperature. Usually I do a single infusion mash at 153F but recently I tried doing a rest at 147F for 60 min and then a rest at 158F for 20 minutes. After I had done this, I was wondering if the low mash temperature rest was too long for the high...

Long time lurker, first time poster. As the title suggests, I pitched my yeast into wort that was colder than recommended(68F instead of 80-85). I am using White labs belgian sour mix I which is supposed to be pitched at 80-85F. I am also concerned that I left too much room for o2. The problem...

Hello all, Sorry if this has been answered but having a hard time finding the answer to my question... I live overseas and will be returning to the U.S. for 2 months in the month of July-August, hot months. I was wanting to do a few batches of different style beers to the let them age while we...

Hey Brewers, Quick question I am in the middle of my second batch. I am using an Witbier extract kit from Brewers Best. I was steeping my grains in a smaller pot at the correct temperatures 148-153 degrees for thirty five minutes. I then placed my thermometer inside of the grain bag and went to...

Hi, l'm brewing my first batch (5 gallons of IPA). I'm fermenting in my cold garage and I'm controlling temp by immersing my carboy to half way in a warm water bath heated by an aquarium heater on a timer switch. I've got a stick on thermometer on the carboy and temp fluctuates between 66 and...

Hi All, I'm working on my first cider batch right now. It's been close to 48 hours and there's still no bubbling in my airlock. I'm sure it's temperature related, and have some questions about that. Here's what I've done: I pressed my own apples (have about 2.5 gallons of juice that I...

Looking into fermentation cooling I noticed that many options are quite costly. Brew Bucket = $$$ (Big Money) Grainfather = $$$ (Expensive) Glycol chillers = $$$ (Costly and complicated - No way Jose) Brew Jacket = $$$ (Whoa, I'll have to save up a long time for this one) Runnig air conditioner...

The directions that came with my kit states to lower the temperature of the wort to between 70-75 degrees, add the wort to the fermentation bucket, and pitch the yeast. I read somewhere (I don't remember where now) that the wort's temperature should not be lowered to the yeast's recommended...

Brew Like a Monk suggests that most (all?) traditional Belgian beer producers user a period of conditioning in a warm room (~2 weeks at ~75-80 degrees)...What is the benefit of the warm aging? Is that to reduce time to carbonation, or does it affect flavor/head/carbonation? I'm curious what...

I just kegged my first beer yesterday - an ale. What is the best temperature to store the keg as it carbonates? I currently have it in my basement. Do I need it refrigerated right now?

Could someone please suggest some ways to for accurate chilling of sanke fermenter (to within 2 degrees) - preferably down to lagering temps, but at very least to ale-fermenting temps. I was thinking of surround the keg with coils and insulating the whole fermenter, coils and all, with some...

I only have experience with quick fermenting ales, mainly because I'm worried about the ambient temperature of my brewing facilities. I've recently moved, and have access to a basement with much cooler temperatures and was wondering how cool i would need to keep a batch for extended lagering of...

Hello, I want to start brewing beer, and I want to start off easy. So, I just want to buy a beer kit. The one I chose was Munton's American Light. Here is the problem, I am living here in Germany, long story, and the only place I can store beer is in the cellar. It has no heating and is...

How do I know when to transfer my Chimay Tripel clone into the carboy for second fermentation? It's been 4 days & it's extremely active at 80 degrees F. Also, what's good recomended temps & time periods for second ferment & bottling?

I am going to be purchasing my kit this weekend so I'm trying to get a feel for the conditions in my house before I brew. I read a lot about people being concerned with fluctuating temps and understand this affects the fermentation process. Most of the concerns are regarding temps fluctuating to...

I am going to be brewing a california common soon. i know that anchor steam uses a lager yeast and ferments it at a higher temperature than is usually used for lagers. does anybody know how my beer will be if i use lager yeast and ferment it at 70 degrees?