Fermenting at slightly lower temperatures?

dude1 · May 6, 2016

OK, we all know that the typical fermentation temperature for an ale is 68-72°F (20-22 °C), but I also read somewhere that one of the very most important factors for the quality of the finished beer is temperature and apparently slightly lower than that.

Would you, experts, say that shooting for 64°F (18°C) with a fermentation chamber will improve most ales or does it really depend on every recipe?

Build · May 6, 2016

It really depends on the yeast and type of beer you're brewing. If I'm brewing an IPA with most American ale yeasts, I'll start around 62F to 64F then after three days bring it up a degree or two per day until 70F then let the yeast clean up. The beers finish cleaner and faster than when I started at warmer temps.

jmitchell3 · May 6, 2016

I've recently started cooling my ales (both english and british strains) to 62-64 and fermenting there or around 65-66 with good results. I find the resulting beers to be noticeably better (cleaner for sure). I've even taken WLP001 down to 60-62F for fermentation with no issues.

I think there may be something to the volume being fermented, particularly relating to the pressure on the yeast created by larger volume, taller fermentation vessels. I've heard that if a pro brewer is fermenting 67-69F, for instance, a homebrewer could likely ferment 2-4F or more lower to produce a similar fermentation character. That's just heresay of course, I have zilch to back that up. But I have found fermenting 1-2F below Whitelab's recommendations by strain generally produces a superior (IMO) fermentation character.

Build · May 6, 2016

jmitchell3 said:
I've recently started cooling my ales (both english and british strains) to 62-64 and fermenting there or around 65-66 with good results. I find the resulting beers to be noticeably better (cleaner for sure). I've even taken WLP001 down to 60-62F for fermentation with no issues.

I think there may be something to the volume being fermented, particularly relating to the pressure on the yeast created by larger volume, taller fermentation vessels. I've heard that if a pro brewer is fermenting 67-69F, for instance, a homebrewer could likely ferment 2-4F or more lower to produce a similar fermentation character. That's just heresay of course, I have zilch to back that up. But I have found fermenting 1-2F below Whitelab's recommendations by strain generally produces a superior (IMO) fermentation character.

jmitchell said it greatly. Jamil has said that vessel design can shift the ideal temp range. Said that Stone ferments many ales at 72F. On the other hand I've read that Rogue takes Pacman and others down to 60F. I think it's all about finding what works best for your personal setup and recipes.

Casedeville · May 7, 2016

I also follow Jamil's suggestions to chill wort to 64°F, pitch, then let it free rise to 67-68°F for the bulk of active fermentation and then when it slows down, allow it to free rise to 70°F. I find that my lag times are a little longer that way, but I also notice cleaner and more highly attenuated beers.

Just a quick philosophical beer thought... I like to think of brewing as an artist thinks of painting. There are lots of different colors and brushes I could use, and none of them are wrong when used in the right situation. Different combinations form different looks or effects, and they all should fall in line with what the painter's vision is for that particular painting. So think of all the "colors" you have in brewing: malt, hops, yeast strains, ferm temps, mash temp, boil duration, pitch rate, alcohol content, attenuation levels, etc. and then manipulate them to make a masterpiece.

Cheers! :mug:

RM-MN · May 8, 2016

dude1 said:
OK, we all know that the typical fermentation temperature for an ale is 68-72°F (20-22 °C), but I also read somewhere that one of the very most important factors for the quality of the finished beer is temperature and apparently slightly lower than that.

Would you, experts, say that shooting for 64°F (18°C) with a fermentation chamber will improve most ales or does it really depend on every recipe?

So much of the character of the beer depends on the yeast used and the temperature it is fermented at that making such a blanket statement isn't a good idea. I might really like the beer I ferment with Nottingham at 55 to 60 degrees but changing that to 64 degrees will introduce flavors I don't like. You may like those same flavors.

Pitching US05 at 55 might not work at all as it is to cold for that yeast strain but 64 might work out fine but 68 might be even better. Belle saison yeast likes it warmen and pitching that at 72 works fine but it might need to be warmed to the low 80's to finish.

Choose the strain of yeast you use for the character it can bring to the beer and research it's preferred temperature range and what it does for the beer at different temperatures in that range before you set the controller for your fermentation chamber. That's why you bought the controller, do you could choose the best temperature for each beer.