Coopers mexican cerveza - is 16C too low?

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globell

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My brew room is 16C/61F on the table and 12C/54F on the floor.
Will this create any off flavours? Recipe (as to manufacturers instructions with additon of dextrose and light DME) states 21-27C. If I move it to another part of the house the the temps will fluctuate as we have wood heat.

This is my first beer - normally into cider....and 12-16C is perfect.

The only other option is to pop by carboy heater strap on it but not sure that it's final temp will be (65-70 something?)

What would you do?
 

porterpounder

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Depends on the yeast strain and how much yeast you pitch. Due to the lower temperature, you're going to need quite a bit more yeast to complete fermentation without causing acetaldehyde issues in the beer and poor attenuation. A lager yeast or hybrid German ale yeast is more appropriate for those temps, but also with a good pitch rate.
 

bobeer

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I ferment at an ambient temp of 61 degrees all the time because that's what my basement is. I use sa05/wlp001, etc... it's just a tad too cool for the yeast to fully do their job so I have to move my fermentor upstairs about 5 days into fermentation. This allows the yeast to clean up acetaldehyde and other unwanted byproducts of fermentation.
I'd let it ride at 61 degrees but if I were you i'd move it to warmer temp after about 5 days of fermentation. You really only need to be careful about temps while the beer is in the rigorous part of fermentation. After that it's good to warm it up a little bit.
 

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