DaveMcPhee
Well-Known Member
I left a bucket of Stout fermenting in the coldest room in my house. It was a steady 59-63 for at least 10 days, primary fermentation was most probably finished, but I usually leave in primary for about 4 weeks min. It was pitched with WLP013 London Ale.
However, recently the weather around these parts has been a bit bi-polar.
First it got warm, putting my fermentor into the very high 60's for maybe 3-4 days, and now it's dropped to the low 50's for another 2 days and will unfortunately stay that way for a few more.
Given that primary fermentation was mostly complete by the time this variable temperature started, do you think it will have huge effect? Anything I can do, like leave it for a super long time, increase temps, decrease temps?
I do own a ferm chamber but unfortunately I've been forced to use it as a kegerator for the duration of this stout.
However, recently the weather around these parts has been a bit bi-polar.
First it got warm, putting my fermentor into the very high 60's for maybe 3-4 days, and now it's dropped to the low 50's for another 2 days and will unfortunately stay that way for a few more.
Given that primary fermentation was mostly complete by the time this variable temperature started, do you think it will have huge effect? Anything I can do, like leave it for a super long time, increase temps, decrease temps?
I do own a ferm chamber but unfortunately I've been forced to use it as a kegerator for the duration of this stout.