Fermenting in low-to-mid 50's Temp Range

[Upthewazzu]

Now that late Spring/Summer is upon us, I have two options for fermentation temps. Low-to-mid 70's on the main floor or low-to-mid 50's in my crawl space (52.7°F at last check). I'm looking to brew a pilsner ale, something that BMC drinkers might enjoy when they visit and also something I would enjoy on a hot summer day after mowing the lawn. Is there a yeast that would ferment nicely in that 50°F range?

Thanks!

 

[JonM]

1007 would do the trick, as would 1728 (but 1728 is a low attenuator.) Also look into Kolsch yeasts. 2565 works at low temps too.

You could also do an all-pilsner ale with Saison yeast in the mid 70s area. I did that a couple years ago and it was AWESOME.

 

[Upthewazzu]

I was checking out the WYeast page and the 50° degree range looks like I could do a lager yeast. Once fermented, could I then lager the beer in the keg in a kegerator? Or would a glass secondary be required?

 

[pdietert]

I only lager in kegs, but that is just because of convenience on my end. You can lager in either.

 

[JonM]

Problem is, if you make a lager now, it might not be ready for drinking until maybe August. Better get some ales into that pipeline.


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[tootal]

I made a Summer ale once and it was real nice. Some pilsner two row and just a little 20L crystal. Mashed at 149F and used California ale yeast. Easy and light. As mentioned Koelsch yeast works great too if the cellar gets up to around 60.

 

[pdietert]

You could also use Wyeast 1007. Nice clean ale strain but finishes like a lager.

 

[pdietert]

... but needs a cold crash.

 

[BierMuncher]

If you're going to do a cool ferm ale, Kolsch is your best bet. Nonethelss, I would recommend a diacetyl rest for several days....move that beer into your 70 degree zone after it's fermented and let that ale yeast clean up after itself.

 

[Upthewazzu]

Seems like Kolsch might be the best bet at this point, I don't want to wait 2 months for a lager to do it's thing. Minimum recommended temp for Kolcsh yeast is 55°, so I could probably hit that in the crawl space by the end of the month if this warm weather keeps up (which is no guarantee around here).

Thanks for the recommendations, everyone!

 

[dobe12]

Agreeing with all the cold fermenting yeast options, but for the 70+ degree room, Saisons. Saison yeast do a fantastic job with elevated temperatures. When my ferm fridge is tied up, I brew a saison. Some other Belgian yeasts do ok with elevated temps too, but I still prefer to start them in the 60's.

Get yourself a used minifridge and temp controller.