Hello everyone,
I have been reading through the forums the last couple of days and I would like to thank everyone for sharing so much information. I've learned a lot! Right now I am brewing a northeastern amber ale at my apartment in San Francisco. Normally the weather here is perfect for ales, but last weekend the outside temperatures got up to 86 degrees on my brew day!
The coolest spot inside my apartment is a dark closet that's insulated from outside walls. The closet was around 80 degrees for the first 24 hours of fermentation. It couldn't have been more than 2 degrees hotter than that. I believe this heat caused primary fermentation to be especially speedy -- it topped off 18 hours into the fermentation with over 1 bubble per second, and now 42 hours into the fermentation all bubbling has basically stopped and the krausen has completely fallen. (There's some nice leftovers on the side of the bucket, though! It got about 4 inches up.)
The OG was 1.063 and current gravity is 1.024. Even though work in the primary is almost done, my plan is to wait until Friday or Saturday to transfer to secondary. Temperatures in the closet are now at 76 degrees.
Does this sound like a good plan? When can I expect some clarity in the beer (e.g. for the yeast to drop)?
In the future, I plan to do my brews in the basement, which has a nice stable temperature in the high 60s. Already I'm looking forward to a better environment for my beer!
Cheers!
Jon
I have been reading through the forums the last couple of days and I would like to thank everyone for sharing so much information. I've learned a lot! Right now I am brewing a northeastern amber ale at my apartment in San Francisco. Normally the weather here is perfect for ales, but last weekend the outside temperatures got up to 86 degrees on my brew day!
The coolest spot inside my apartment is a dark closet that's insulated from outside walls. The closet was around 80 degrees for the first 24 hours of fermentation. It couldn't have been more than 2 degrees hotter than that. I believe this heat caused primary fermentation to be especially speedy -- it topped off 18 hours into the fermentation with over 1 bubble per second, and now 42 hours into the fermentation all bubbling has basically stopped and the krausen has completely fallen. (There's some nice leftovers on the side of the bucket, though! It got about 4 inches up.)
The OG was 1.063 and current gravity is 1.024. Even though work in the primary is almost done, my plan is to wait until Friday or Saturday to transfer to secondary. Temperatures in the closet are now at 76 degrees.
Does this sound like a good plan? When can I expect some clarity in the beer (e.g. for the yeast to drop)?
In the future, I plan to do my brews in the basement, which has a nice stable temperature in the high 60s. Already I'm looking forward to a better environment for my beer!
Cheers!
Jon