Amber ale fermenting at 57 degrees. Is it ok?

[vinny150]

I currently have an amber ale in primary fermentation. I'm about 26 hours in and I am concerned that its fermenting too cold.

I used Wyeast 1056 and made a yeast starter. I have the fermenting bucket set up with a blowoff tube. I get a bubble like once every 10-15 seconds.

Does this sound ok or do I need to find a way to up the temp???

 

[vinny150]

Oh and my OG was 1.100

 

[NordeastBrewer77]

57 ambient means low 60s in the fermenter, and that's fine for 1056. i actually like to ferment the american strains cool like that, makes a cleaner beer in my experience. you made a starter and that's important, if the yeast kicked off like they should, they're probably happy with the temp.
BTW, welcome to HBT and this wonderful addicti.... wonderful hobby!

 

[vinny150]

Thanks man. I really appreciate it. It's only my third batch do I'm still full of questions/concerns. Thanks for not making me feel dumb!

 

[wailingguitar]

Oh and my OG was 1.100

1.100? That's barley wine strength, a far cry from what is commonly referred to as "amber ale" (nothing wrong with barley wine, of course!) Are you sure about that reading?

 

[BrewKnurd]

I remember an interview with chris white where he basically said "if the yeast are fermenting, they're not too cold." His point was you didn't have to worry about your temps on the low end as long as they were high enough to maintain fermentation. The one place you might end up with issues is at the tail end of fermentation when the activity drops off, but with a yeast like 1056, which is fine at the lower end of temps and also low flocculating, I think you'll be fine.

 

[vinny150]

1.100? That's barley wine strength, a far cry from what is commonly referred to as "amber ale" (nothing wrong with barley wine, of course!) Are you sure about that reading?

Well I'm not positive as I have had trouble with my gravity readings before. But I used 10 pounds of light DME and one pound of corn sugar in addition to my steeping grains.

 

[NordeastBrewer77]

Thanks man. I really appreciate it. It's only my third batch do I'm still full of questions/concerns. Thanks for not making me feel dumb!

No prob, man. Disc is right too, with higher floccing strains, low temps may make them drop early. But with something like 1056, it takes alot to get them to drop out. In fact, with that strain after 3 weeks at 60-62, I've had beers still have Noticeable yeast in suspension, long after FG was reached.

 

[vinny150]

No prob, man. Disc is right too, with higher floccing strains, low temps may make them drop early. But with something like 1056, it takes alot to get them to drop out. In fact, with that strain after 3 weeks at 60-62, I've had beers still have Noticeable yeast in suspension, long after FG was reached.

With that being said, how long do you suggest leaving it in primary before racking to secondary. I was thinking 2 weeks?

 

[whitehause]

I always try for the cooler end of the temp range. Fermenting will generate some heat, so like brewer77 said, it'll be in the mid 60's in the fermenter. BTW welcome to the forum from Fleetwood PA:rockin:

 

[AleFred]

I'd say at least three weeks on yeast with a high gravity like yours bro.. I'm sure others would say even longer

 

[wailingguitar]

Well I'm not positive as I have had trouble with my gravity readings before. But I used 10 pounds of light DME and one pound of corn sugar in addition to my steeping grains.

Wow, yeah, you made a barley wine! What was your hop schedule and the alpha acid% of the hops you used?

 

[vinny150]

I always try for the cooler end of the temp range. Fermenting will generate some heat, so like brewer77 said, it'll be in the mid 60's in the fermenter. BTW welcome to the forum from Fleetwood PA:rockin:

Awesome buddy. Nothing like a little advice from a local neighbor!

 

[vinny150]

Wow, yeah, you made a barley wine! What was your hop schedule and the alpha acid% of the hops you used?

I used 2 ounces of Nugget Hop pellets for 75 min and 1 ounce of willamette for 10 min.

 

[wailingguitar]

I used 2 ounces of Nugget Hop pellets for 75 min and 1 ounce of willamette for 10 min.

That should work

 

[wailingguitar]

That is going to be a big beer... should be nice... will benefit from prolonged aging in the bottle.

 

[vinny150]

That should work

My goal was an "Imperial Amber Ale" if such a thing exists haha. I was not going for a barleywine but if it tastes good... Who cares!

 

[wailingguitar]

It would fit into the style of "old ale" or "barley wine"... either of which could be described by the term you coined. That being said, you are totally right, if it tastes good, who cares? All that matters is what hits the glass! You can call your beer anything you want, it's YOUR beer! I think I will call my next one Bobby, just because I can

edit: I mainly wanted to be sure that there was nothing glaring in the formulation, process, so on... sometimes folks misread a hydrometer, take a gravity from a poorly mixed fermenter, etc. Sounds like you have a handle on what you're doing... rock on!

 

[BrewKnurd]

In fact, with that strain after 3 weeks at 60-62, I've had beers still have Noticeable yeast in suspension, long after FG was reached.

Its the only thing I don't like about 1056/001. Seriously, just flocculate already.

 

[NordeastBrewer77]

Its the only thing I don't like about 1056/001. Seriously, just flocculate already.

no $h!t, right! i think that strain likes to throw week long parties in the beer they just made. it makes good beer, though.