fermenting below recommended temp

[itsratso]

i know that people like jamil pitch/ferment quite a good deal lower then the recommended temps for some yeasts so i have always gone by the assumptions that you can do that. i thought the issue was just that it took more yeast, longer amounts of time and sufficient O2. is this wrong?

 

[RoundKid]

You will get different results at different temperatures. Depending on what you are looking for it can be good or bad for that beer and that yeast. Some yeasts kick different off flavored when fermented low and some do when fermented high, it just depends on the yeast.

 

[Cyclman]

Some will go to sleep, though if you're close, I don't imagine that will be a big issue.

 

[Yooper]

You will get different results at different temperatures. Depending on what you are looking for it can be good or bad for that beer and that yeast. Some yeasts kick different off flavored when fermented low and some do when fermented high, it just depends on the yeast.

Yes, this is important to note.

As an example, S05 yeast. It's weirdly "peachy" below about 64 and over 75 it gets fruity in a different way. So the best flavor (in my opinion) for this yeast is at 65-68 degrees if possible.

Other strains are better at lower temperatures- nottingham, for example. It's great at 55 degrees, almost lagerlike, but positively foul at above 72 degrees or so.

Experience plays a huge part in knowing these things, so following the "optimum temperature" for fermenting recommended by the yeast manufacturer is a good idea until you're familiar with a particular yeast strain.

 

[itsratso]

thanx, got it. but to clarify, 55F for nottingham is almost at the lower range of it's recommended temp. i am talking about could you ferment say wlp001 california ale (68F - 73F) at 55F? i am building a big huge beer and one article i read recommended fermenting big beers at optimally 55F if possible. http://beerdujour.com/Howtobrewabigbeer.htm but i don't know if that would be possible and if i would be better off with higher temps and possible more esters and such.

 

[MindenMan]

I am brewing an amber ale using ESB 1968. The first five days I held the temp at 64 F and I have raised the temp by 1 degree every day since. My OG was 1.047, tonight the hydro reads 1.010. Not a big deal usually, but the yeast still seems to be working based on the airlocks. Yes i know airlocks are not the defining thing as to whether or not fermentation is still taking place. After I knocked the bubbles out of the trub, the airlock got busy again, so I will wait another three days before I check again. I exclusively use ESB 1968 for everything,. so I am quite familiar with attenuation rates higher than is posted for this yeast.
This will be my first batch of beer fermented in a tightly controlled environment, so I am hoping for repeatable results from this day forward.

 

[itsratso]

found it:

"I second that motion. 60 degrees will produce and ultra-clean beer with WLP001. It will also be drier than using the SF lager yeast. WLP001 can even ferment down to 55 degrees with some coaxing. I bet WLP029 (German ale/kolsch) would also work well for a steam beer. You don't necessarily have to use the SF lager yeast for a Cal common."

 

[BigFloyd]

thanx, got it. but to clarify, 55F for nottingham is almost at the lower range of it's recommended temp. i am talking about could you ferment say wlp001 california ale (68F - 73F) at 55F? i am building a big huge beer and one article i read recommended fermenting big beers at optimally 55F if possible. http://beerdujour.com/Howtobrewabigbeer.htm but i don't know if that would be possible and if i would be better off with higher temps and possible more esters and such.

Like Yooper said, it really depends on the yeast. I'm afraid that you'll encounter some problems (like yeast dropping out and going nighty-night) if you try to do all ales at 55*F.

I have no hesitation starting Notty in the 55-57*F range for the first 4-5 days before bringing it slowly up to 66*F to finish (which I am currently doing). It produces some very nice beers so long as you pitch and ferment cool.

I'd never even consider running 1968ESB that low. It starts at 63-64*F and, after 4-5 days, comes up to finish at 68-69*F. If you let this one drop out from being too cool, you'll have difficulty rousing it by swirling.

 

[MindenMan]

I have seen ESB 1968 very active even down to 60*F, but that was an accident a few batches ago... I am currently at 68.9*F, and the yeasties are still busy it seems. I want to prevent a D-rest, or any other ester production, like I have had a few times before, so, I am exercising the utmost in patience with this batch.

 

[progmac]

if you're talking about doing a big ale at a low temperature, i think you can't beat Nottingham or wyeast 1028 (1028 is stated down to 60 but i've had it at 55 without issue). wyeast american ale ii 1272 also has a stated temp range down to 60. scottish ale (1728) is stated down to 55.