It is way to cold to get some of my ale yeasts to really go to town, so it's lager season for me. 50f or so. But is there any ale yeast that will do well in these low tems? I'd like to sneak in one or two more ale brews this season. Thanks!
Good low Temp ALE yeast?
- Thread starter cannman
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
alane1
Well-Known Member
I heard Nottingham will ferment in those temp ranges, just have to alter pitch rates.
Not that I'm aware of. Nottinham struggles a bit at 57, at least at first, but does very well at 59. That's about the lowest, although pacman will go well at 60, if a big starter is made.
50 degrees is perfect for lager yeasts, and 58+ works great for hybrid yeast strains like California lager, and 60-64 works great for nottingham, S04, and pacman. Over 65 degrees, in general, is the rest of the ale strains.
alane1
Well-Known Member
If you read down on this link, http://www.danstaryeast.com/products/nottingham-ale-beer-yeast it states that you can lager with this strain, just have to pitch more. I hope some one can chime in?
hannibalmdq
Well-Known Member
I respectfully disagree on Notty's lower end. I like to run Nottingham at 57/58 and find that it chews through sub 1.060 wort in less than 3 days. Attenuation in the upper 70s or low 80s depending on wort make up. I'm running it at 55 now and while its sluggish it hit 70 % attenuation in 3 days and I'm starting to ramp the temp to help it finish out. It was a big pitch, granted.
slarkin712
Well-Known Member
Wyeast 1728 Scottish Ale does very well at low temps. The Wyeast site says 55F, and I've done a primary ferment at 56F before. If you pitch enough I think you could go even lower than 55F.
brewbama
Well-Known Member
- Joined
- Sep 20, 2013
- Messages
- 3,737
- Reaction score
- 2,497
WYEAST 2565 ferments well at cold 55-60°F (13-16°C) range but remains in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.
Sent from my iPhone using Home Brew
te-wa
Well-Known Member
have you considered temp control?
a coat closet with a 100 watt bulb (in a lamp, on the floor) will stay warmer than you think!
shove a towel in the door gap
a coat closet with a 100 watt bulb (in a lamp, on the floor) will stay warmer than you think!
shove a towel in the door gap
My situation is a bit difficult. See Photo
My beer-goal is to keep my beer gadgetry contained in the following booth. It makes sense for me to lager in the winter and brew ales in the non-winter months. The ultimate convenience would be to brew a variety of ales regardless the season which introduces the problem in the winter of ales that can ferment during the first 4 weeks of a lager.
If I must, I'll reintroduce my original mini frige with heat mats.
hannibalmdq
Well-Known Member
I've been tracking my Faux Pilsner with Notty for the last six days. I pitched 1 packet of Notty into 2.75 gallons of 1.050 wort and held 55 for the first 2.5 days. Then I raised it about 2 degrees a day.
48 hours - 50% attenuation
60 hours - raised to 56.5 F
72 hours - 65.5% attenuation
84 hours - started raising to 60 F slowly
6 days - 80% attenuation
I'm going to let it sit for a little before packaging, but Notty did the job once again. I am a fan of ramping temperatures towards the end of active fermentation, but this brew was held below the 57 degree lower bound of Notty until at least 70% attenuation. It was slower than a normal Notty ferment, but not be an extreme margin. I had krausen within 12 hours pitching at 55F. Depending on how many cells you believe are in a rehyrdrated pack of Notty, I pitched somewhere between 13% and 100% more yeast that needed for a .75M cells/mL/Plato pitch rate.
The few drops from my rest of my refractometer pipette sample where clean tasting and hoppy. Hard to get a feel for taste off a 2 mL sample but I think this is going very well.
48 hours - 50% attenuation
60 hours - raised to 56.5 F
72 hours - 65.5% attenuation
84 hours - started raising to 60 F slowly
6 days - 80% attenuation
I'm going to let it sit for a little before packaging, but Notty did the job once again. I am a fan of ramping temperatures towards the end of active fermentation, but this brew was held below the 57 degree lower bound of Notty until at least 70% attenuation. It was slower than a normal Notty ferment, but not be an extreme margin. I had krausen within 12 hours pitching at 55F. Depending on how many cells you believe are in a rehyrdrated pack of Notty, I pitched somewhere between 13% and 100% more yeast that needed for a .75M cells/mL/Plato pitch rate.
The few drops from my rest of my refractometer pipette sample where clean tasting and hoppy. Hard to get a feel for taste off a 2 mL sample but I think this is going very well.
My situation is a bit difficult. See Photo
My beer-goal is to keep my beer gadgetry contained in the following booth. It makes sense for me to lager in the winter and brew ales in the non-winter months. The ultimate convenience would be to brew a variety of ales regardless the season which introduces the problem in the winter of ales that can ferment during the first 4 weeks of a lager.
If I must, I'll reintroduce my original mini frige with heat mats.
If I were you I would spend about $5 for some styro board to separate your ale carboys. Wire up the ale carboys with heat bands to regulate mid-sixties and keep your chest freezer at lager/keg temps.
Boom! Problem solved.
You know this is the second time I've come across the insulation Styrofoam idea... Guess I'd better go for it!
I second that 1007 is good between 50-55. Very clean!
Similar threads
Latest posts
-
-
The Dysfunctional-Palooza Obnoxious Masshole BS Thread- Latest: Hoppy2bmerry
-
-
-
-
