finny13
Well-Known Member
Brewed up an IPA the other day at the rents house. Should be a semi strong beer with an OG starting at 1.070. Im hoping to ferment down to around 1.017. Usually fermenting in my rents basement is fine. 1- because its usually cool, and 2- none of the beer I've made has been this strong.
The recent hot weather has caused my rents basement to spike up to around 70. This would have been too warm to ferment the IPA at because it woulda cranked the temperature of the beer up to like 77.
We have a spare fridge in the basement that is used to store beer and soda. I emptied that out and stuck my fermenter in there and turned the temp in the fridge to a 1. I got the temperature of the beer down to 64 which was the neighborhood I wanted to be in so I turned the fridge off and left the door shut. The temperature over the past 2 days gradually went up to 70 this morning so I had my dad turn the fridge back on to 1 and had him leave it on for 3 hours just to cool it down.
The temp of the beer cooled all the way down to 64 within 3 hours. My question is the rapid cooling bad for the fermenting beer? Is the slow/fast fluctuation in temperature bad for the beer? I know if my temperature goes too low my yeast could get "stuck" but wasn't sure if what Im doing is necessarily bad.
The recent hot weather has caused my rents basement to spike up to around 70. This would have been too warm to ferment the IPA at because it woulda cranked the temperature of the beer up to like 77.
We have a spare fridge in the basement that is used to store beer and soda. I emptied that out and stuck my fermenter in there and turned the temp in the fridge to a 1. I got the temperature of the beer down to 64 which was the neighborhood I wanted to be in so I turned the fridge off and left the door shut. The temperature over the past 2 days gradually went up to 70 this morning so I had my dad turn the fridge back on to 1 and had him leave it on for 3 hours just to cool it down.
The temp of the beer cooled all the way down to 64 within 3 hours. My question is the rapid cooling bad for the fermenting beer? Is the slow/fast fluctuation in temperature bad for the beer? I know if my temperature goes too low my yeast could get "stuck" but wasn't sure if what Im doing is necessarily bad.