EC-1118 and Refrigerated Fermentation

[skitter]

I know with brewing you can lager at 45 degrees and call it a day. I know most yeast used with Ales will not survive at 35. I know the EC-1118 keeps fermenting as it was still carbonating my bottles on cold crash.

House is 72-74 ambient, and I have to use a swamp cooler style with my Mr. Beer to keep it at 66.

Question being:

What about keeping the cider in a fridge at 40 degrees (F) during the entire fermentation process? How long would it take to completely ferment out?

Thanks!

Skitt

 

[FuzzBeckersHB]

http://www.lalvinyeast.com/EC1118.asp
http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf

Check these two links out. I think they might help you a bit on the temperatures..
Cheers, FBHB

 

[skitter]

Ie: your saying it wasn't the Lavlin carbonating my bottles in a 36 degree fridge

 

[FuzzBeckersHB]

Not saying that, I was just providing the optimum ranges for you. I think it would be a cool experiment at 40 degrees. Just take a OG and check it once a week...That yeast is a hardy strain.

 

[skitter]

Yup, just gotta buy a Hydrometer one of these days

 

[jflongo]

I ferment quite a few things in the low to high 60's. At 40 degrees, I would think it would take a VERY long time, or possibly go dormant.