battling cold fermentation temps

[wesasmith]

Hey HBT,

My brothers and are new to the home brewing scene and have been running into some issues with cold fermentation temps. With the colder weather upon us in Northern California,(insert Winter is coming meme Here) our ideal fermentation location is dropping to around 60-62 degrees. I've scouted out other locations throughout our house and have found similar readings.*
Lately I've been using a heating pad in combination with blankets to combat the colder weather. Not the most scientific/or effective I know.*

I've done some looking into Fermwraps or possibly building a insulated water system via a fish tank heater. But before i breakdown and buy some more equipment, id like to see what HBT uses to fight this issue.

thanks and

 

[WI_Wino]

I use a simple brew belt and STC-1000 temperature controller. Basement is currently at 58 degrees and works great so far. STC-1000 is set to 18.8 C/ ~66 F. The brew belt isn't on that much.

 

[MindenMan]

I use a heating pad and have no issues. I also have a STC-1000 controller like the one used in the above post

 

[gingerdawg]

What's wrong with fermenting at 60-62 air temp?

 

[wesasmith]

What's wrong with fermenting at 60-62 air temp?

Maybe because I'm new to fermenting and Brewing, I was under the impression that my temp was a little cold, thus causing my last batch to get stuck at about 1.030,og was at 1.068

 

[flars]

Maybe because I'm new to fermenting and Brewing, I was under the impression that my temp was a little cold, thus causing my last batch to get stuck at about 1.030,og was at 1.068

The fermentation process produces heat. Depending upon the type of yeast used, number of cells pitched, and the OG of the wort. The wort temperature can rise 3° to 10° in the first 24 to 36 hours of fermentation.

After about a week of fermentation, give or take a day, the wort temperature can be allowed to rise. Flavors are set during the first hours of fermentation. Extra time and slightly warmer temps allows the yeast to remain active in solution to clean up the off flavors produced by the process of fermentation.