? about temperatures for brewing.

[hopjedi]

ok, have not started brewing yet, but want to determine best place to let primary sit during fermentation.
I was planning on letting the primary fermenter sit in my basement behind my bar.
safe, dark area most of the time.
i took some temp readings there and the floor(concrete with vinyl tile over it), is at 60 degrees F, while atop the bar is at 65 degrees F.
i can easily warm it up down there by opening a heat vent, but i am curious if this is necessary.
i have not selected a recipe to start with yet, but am very fond of honey browns, and the fat tire clone.
so, if either of those were to be my first batch, are those temps acceptable, or too cool?
also, i am guessing the fermentation process generates heat, so would it be beneficial to insulate the carboy during primary ferment?
is there a too high and too low temp for the brew?

 

[El Pistolero]

Generally for ales you want to let fermentation get started at around 75F, then move the primary to someplace where the temp is in the optimal range for the specific yeast you're using. Around 65-68 is within the best range for most ales, but I wouldn't worry at all if you need to put it someplace a few degrees cooler.

If I had your setup I'd just let fermentation get started, and then stick it in the 60F basement...but be aware that some ales will ferment out a little slower at that temp.

 

[Kevin K]

I'm in a similar situation. I hope to start my first brew on the 1st of April.

I took a few basement temperature readings this last week:

In my beer storage cellar it's about 55ºF, or 13ºC.
On the countertop in the basement, it's about 64ºF, or 18ºC.

We keep the main floor around 72-74ºF, or about 23ºC all the time.

We've got an older house, with minimal storage space (closets) and I'd be concerned about the kids climbing on/poking/shaking my primary (if I leave it on the main floor). I think I might have to take a reading in the baby's room to see what it's like in there. I suspect low 70's.

Would I be wise to start the primary on the main floor, and then transfer to the basement after a few days?

 

[El Pistolero]

Would I be wise to start the primary on the main floor, and then transfer to the basement after a few days?

You shouldn't need to wait a few days...you can move it as soon as you start seeing bubbles or the foam starting to rise. If you made a starter and pitched it at full krauzen, there should be no problem putting it in the basement as soon as you pitch the yeast.

 

[Chairman Cheyco]

Iv'e been fermenting my ales at about 62 and sometimes all the way down to 58. They take a bit longer but they are generally really clear and crisp finishing.

 

[Walker]

just make sure you avoid doing the majority of the primary fermentation at temps over 72°F. If the temp gets too high, you'll end up with banana and clove flavors in your beer. While this is desireable in some types of ale, it can really f*ck up the taste of others. (Speaking from personal experience of a couple batches that fermented at 75°F.)

-walker

 

[Kevin K]

Thank you for the info. I'll do my brewing in the kitchen, and once the airlock is going, I'll move it to the basement.

Kevin

 

[hopjedi]

yeah, looks like i will be doing the same.
main floor is right around 70-71F, but wife will probably be against fermenting on her nightstand.
i think i can start it upstairs, then move it to basement where i can adjust temp by opening heat vent, or placing carboy on one of the shelves in storage area.

 

[cweston]

Also, keep in mind that during active primary fermentation, the wort will probably be 3-4 degrees (possibly more) warmer than the ambient temp.

 

[Truble]

We keep our house at around 65*F in the winter, so the floors are generally a couple degrees cooler. I just put my primary on a folded towel, and I also slip an old fleece vest over it. this seems to keep it warm enough to stay in the mid-upper 60s for primary. When I move it to the secondary, I use the same procedure. Since fermentation is nearly complete, it will drop a couple degrees, and normally hovers around 1*F less than room temp (measured at thermostat). No issues here. My brews in the January just tooka little longer than the ones in October.

 

[mysterio]

You can get heat belts pretty cheap for your fermenter.

I was rumaging through my parents house for something - anything - to heat my fermenter a few months ago, like a fan heater or something. Ended up finding a hot plate for photography chemicals, perfect! Don't worry too much about heat fluctuations for ale. I accidently had my last one at 28C (82F) for a day or two, and it tasted great.

 

[kaine]

Hey there,

Just another opinion... I know they helped me.
My first brew, a Munton's IPA extract, was fermented in a cupboard that never got above 16C (60F), and was slow to finish. In fact, once bottled and consumed, I'd be prepared to say that I don't think it ever fully fermented.
Learning from that, I brewed my next batch, a Munton's Black Ale extract, in a spare room which I kept temperature controlled at 20C (68F). It was a fierce, fast and thorough fermentation, a real foam-fest! But what a difference, and what a great finished product. Yum!

Have fun.
Kaine.