55 too cold to ferment?

[hbobier]

Brand-new home brewer here, with one of those "did I ruin it" questions.

I made my first ever beer earlier this week, a Rye PA from Brooklyn Home Brew. Everything during the brew went well, and I set it up on my kitchen counter to ferment. Got bubbles after a few hours (yay!)

After the first day, I put it in a cupboard so I wouldn't disturb it -- the instructions say to put it in a dark place for 2-3 days, until the bubbles calm down, and then put an airlock on for two more weeks before bottling. Except the temp of that cupboard is 55, and today, day two, all bubbles have stopped. I put it back on a counter in a darkish hallway, but did one chilly night at 55 ruin it? Should I just wait an extra day before putting the airlock on? The rest of my house is kept around 65, which sounds like a better temp for ales.

Do I need to start over? Or will the yeast kick in again once it's warmed back up?

 

[lumpher]

no, 55 didn't ruin it. the yeast will be very slow, or possibly dormant, based on what yeast it is. put it in the 65 temp area. it'll wake up and do just fine

 

[nDub]

What yeast did you use? Most likely if you warm the beer back up to above 60F it should "wake" up the yeast.

In my experience yeast are really hardy and it takes a lot to kill them.

Otherwise it might take a few days longer to ferment but should be beer in the end!

 

[whovous]

I cannot find my Brooklyn recipe book, but I am pretty sure that one uses US-05 which will barely ferment at 55. You might give it a few shakes before putting the airlock back on. 65F is just right for it.

 

[GHBWNY]

Brand-new home brewer here, with one of those "did I ruin it" questions.

I made my first ever beer earlier this week, a Rye PA from Brooklyn Home Brew. Everything during the brew went well, and I set it up on my kitchen counter to ferment. Got bubbles after a few hours (yay!)

After the first day, I put it in a cupboard so I wouldn't disturb it -- the instructions say to put it in a dark place for 2-3 days, until the bubbles calm down, and then put an airlock on for two more weeks before bottling. Except the temp of that cupboard is 55, and today, day two, all bubbles have stopped. I put it back on a counter in a darkish hallway, but did one chilly night at 55 ruin it? Should I just wait an extra day before putting the airlock on? The rest of my house is kept around 65, which sounds like a better temp for ales.

Do I need to start over? Or will the yeast kick in again once it's warmed back up?

First, you didn't ruin it, just created a slow lag time with the cool temp. An ale yeast generally likes around mid- to high-60s for initial ferm period, and in some cases raising the temp toward the end. Too cool and the yeast are going to be very sleepy.

Second, are you saying you didn't have an airlock in from the start? Or did you have a blow-off tube? I'd put one or the other on from the start; if you do a blow-off tube first, you can switch over to an airlock for the latter stages of ferm.

Third, once ideal ferm temp is initiated, do your best to keep the temp steady, avoiding wide swings. Keep in mind that during active ferm, your beer will be a few degrees warmer than ambient. There are ways to control temp: ferm chamber with controller, swamp cooler, tub with ice/cold/warm water in it, etc..

Get it to ideal temp ASAP and hold it as best you can for a week to 10 days if possible. Time is a beer's best friend. And welcome aboard!

 

[hbobier]

First, you didn't ruin it, just created a slow lag time with the cool temp. An ale yeast generally likes around mid- to high-60s for initial ferm period, and in some cases raising the temp toward the end. Too cool and the yeast are going to be very sleepy.

Second, are you saying you didn't have an airlock in from the start? Or did you have a blow-off tube? I'd put one or the other on from the start; if you do a blow-off tube first, you can switch over to an airlock for the latter stages of ferm.

Third, once ideal ferm temp is initiated, do your best to keep the temp steady, avoiding wide swings. Keep in mind that during active ferm, your beer will be a few degrees warmer than ambient. There are ways to control temp: ferm chamber with controller, swamp cooler, tub with ice/cold/warm water in it, etc..

Get it to ideal temp ASAP and hold it as best you can for a week to 10 days if possible. Time is a beer's best friend. And welcome aboard!

Thanks! This is all super helpful! The directions I have say to start with a blow off tube for 2-3 days and then move to the airlock for another two weeks before bottling. I'm on day two of blow off tube now -- should I wait til day 4-5 before putting the airlock on? Then airlock for two weeks before bottling? I've got it in a safe spot now, air temp should stay pretty steady between 65-67 through the new year.

 

[hbobier]

It's Safale s-05, I believe. The instructions I'm following say blow off tube for 2-3 days, then airlock for two weeks, bottle, then another two weeks before its ready. Does that timing sound right? Or what stage should I hold for a few more days to make up for the 55 degree day?

 

[Bellybuster]

S05 will ferment at 55 but it will probably be slow. If you leave it there, double your expected times and you'll be fine. Better to get it a bit warmer, into the 60's

 

[Rhumbline]

As others have said, you're fine. The only thing you might have done is hit the pause button on the fermentation. Put the fermenter someplace a bit warmer, mid 60's is perfect, and just cover it with a hoodie or towel, or whatever.

 

[permo]

US05/Cali Ale is good at 55 without a question. You will get a clean ale with some very mild fruity/peachy esthers.

 

[JonM]

Sounds like you have great conditions for using altbier yeast, kolsch yeast, Scottish ale yeast, and maybe even some lager yeasts!

 

[johnsant]

Are you using a hydrometer to check when fermentation is completed? If not let it ferment for 3 weeks (21 days) before bottling. After bottling wait 4 weeks at room temp. then place in fridge for 3 days before trying. I recommend this for all New Brewers if they don't have all the brewing equipment required to know when their beer is done fermenting.

 

[wilserbrewer]

From your description, I think fermentation is over. You say you had bubbles in a few hours, You don't say exactly, but several days have gone by? Earlier in the week??? How long has the beer been fermenting??? Is there a krausen ring in the fermenter? The heat of fermentation likely kept the beer a bit warmer than the 55 ambient and you are all done fermenting.

 

[RM-MN]

Thanks! This is all super helpful! The directions I have say to start with a blow off tube for 2-3 days and then move to the airlock for another two weeks before bottling. I'm on day two of blow off tube now -- should I wait til day 4-5 before putting the airlock on? Then airlock for two weeks before bottling? I've got it in a safe spot now, air temp should stay pretty steady between 65-67 through the new year.

Your blow off tube is nothing but an oversize airlock. When you change to the smaller one depends on how violent the ferment is. You can just leave the blow off tube in or change it out when the ferment quits blowing (if it ever did).

 

[whovous]

I usually leave my blowoff tube on for the entire fermentation. I only take it off when cold crashing.

 

[GHBWNY]

Your blow off tube is nothing but an oversize airlock. When you change to the smaller one depends on how violent the ferment is. You can just leave the blow off tube in or change it out when the ferment quits blowing (if it ever did).

This^ Although some use it for all their beers, a blowoff tube is commonly used for high-grav beers --- and some wheat beers --- that have a fairly violent first few days of fermentation activity where the krausen might otherwise clog the opening in the top of the fermenter. A blowoff, because it is long and usually larger in diameter than an airlock, allows the krausen a place to go if it blows through the exit hole in the top of the fermenter. An airlock is more likely to clog under those circumstances to the point your lid could blow off or the airlock could blow out of the hole and you'd have a mess on your hands. Fine to leave the blow-off in if you choose. After active ferm is done, an airlock is adequate and easier to work with.