Am curious to know what would happen if you fermented an ale at a lower temp than the usual 65-70? I have a Black IPA kit and my basement this time of year is much cooler than in the summer. Probably in the 55-57 degree range. Not looking to find ways to make it warmer. Am more curious exactly what would happen if I fermented in this temp range. I amy have an upstair room I could use, but am curious what would happen. I figure it would take longer, but not sure beyond that.
Fermenting at lower temps...
- Thread starter Gopher40
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Could take longer, or turn into a stuck fermentation. I tried to do that with WY1007, fermenting at 55F. I started at 70F to get it going, then reduce temp to 55F. It took of, nice krausen for feel days, then my daily gravity readings showed that the slope became less steep, meaning less activity, so I rised temp to 60F. That increase activity again for a day or two then gain to a slow pace. I increased temp again to 65F and left there until it finished. It took 2 weeks to reach FG. Would mostly be done in 1 week if I had kept at 65F all the way.
Note.: While at 55F, the smell was nasty, rothen eggs (sulphur I guess), which went away once I increased temp.
Here's the fermentation profile.
Note.: While at 55F, the smell was nasty, rothen eggs (sulphur I guess), which went away once I increased temp.
Here's the fermentation profile.
pericles
Well-Known Member
A lot of yeasts produce sulfur at lower temperatures. I'm working on an APA right now in the 55F range. . . I'll let you know how it turns out.
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