64-66F fermenting ales, too low?

[gifty74]

So ever since I've acquired my Ranco controlled chest freezer I've been taking advantage and holding my ales (IPAs and pale ales) around 64-66 F, thinking during active fermentation they'll get up to 67-68 F. I've been pretty happy with them, and they've been really clean, but I'm wondering if maybe I'm going too low and they're getting too clean, almost dry. I was to a small brewpub recently and they had a great IPA on tap that had a very distinct fruity flavor that I totally love. I'm trying to get that flavor in my IPAs, but can't seem to figure it out. I've tried lots of hop and yeast experiments, but non have led to that flavor. So I read in byo that ales produce "fruity esters" when fermented around 70 F. Do you think I'm missing a fruity ester flavor in my IPAs by keeping the fermentation temps too low? Just thinking maybe I need to set the Ranco at 70 or so. Not sure if that is what I'm missing or not. Any other experiences trying different temps like this?

 

[Yooper]

It really depends on the yeast strain, but I ferment most of my ales at 62-64 degrees. They are "cleaner" that way. My favorite strains like Denny's Favorite 50 and pacman both have optimum temperatures of like 60-68 degrees, so I'm right at the sweet spot for them at 62 degrees. Some strains, like northwest ale yeast, seem to work better for me at 68 degrees. But for the most part, I rarely go over 64 degrees with my ales.

If you like the fruity esters in IPAs, try some English strains. I think it's Wyeast 1335 that is nicely fruity at 68 degrees, but not overly so. Temperature is very important in the production of esters, but not as much as the yeast strain.

 

[periwinkle1239]

I don't think you're too low. Those fruity esters that you get at 70 degrees in my opinion are too 'harsh' for me.

I've been using pacman exclusive for my last 4 batches, almost all IPAs. I have a somewhat ghetto setup for fermenting, and usually they ferment somewhere between 59-64 degrees, but they have all turned out fantastic. They finish very clean, but I feel like I get plenty of maltiness at the same time.

I also mash at about 154-155 which might seem high, but the pacman has brought them down to 1.012 to 1.015ish everytime!

 

[Waterboy42]

I ferment a lot of my ales at 66 - 68, particularly my APA's and IPA's. I've done them in the lower ranges of the yeasts fermenting range, and the are cleaner, but with a less pronounced hop flavor and aroma.

Right now I'm finishing my house APA, lots of Centennial, with wyeast 1272. I've found that if I keep the temp right around 68, the sweeter, fruitier characters of the hops come out for me.

 

[Frogger42]

Depends on the yeast strain. Some prefer temps as low as, if not lower than 62, some wont do anything until they are at 70. Just check the the manufacturers recommended temp range

 

[40watt]

You can always let it ferment at 64 for 3/4s of fermentation and ramp it up to 70 at the end. That might help. If not, let it attenuate halfway and ramp it up. Experiment till you get it perfect.

 

[ghpeel]

Depends on the yeast strain. Some prefer temps as low as, if not lower than 62, some wont do anything until they are at 70. Just check the the manufacturers recommended temp range

This. Plus, that "fruitiness" you describe might be due to a specific yeast strain (probably English) that needs to be fermented at a specific temp to achieve that flavor.

 

[gifty74]

This. Plus, that "fruitiness" you describe might be due to a specific yeast strain (probably English) that needs to be fermented at a specific temp to achieve that flavor.

This might be it. He did say his house yeast was Fullers ESB. wonder what the ideal fermentation temp is for that yeast and why he has that as his house. Pretty interesting.

 

[Ovidsmuse]

Fruity could be from the hops also, especially in an IPA.