sarsnik
Well-Known Member
My basement ended up being much cooler than anticipated. Will I run into any problems or should I make any adjustments to ensure my fermentation completes properly?
High 50's too low for Wyeast American Ale Yeast?
- Thread starter sarsnik
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Temperature Range: 60-72F, 15-22C
Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations.
You are probably OK. Just expect citrus and slower fermentation.
Temperature Range: 60-72F, 15-22C
Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations.
You are probably OK. Just expect citrus and slower fermentation.
badhabit
Well-Known Member
It is fine but it is WAY slower to ferment, like two weeks in comparison to 72 hours.
scoundrel
Well-Known Member
sarsnik said:
Remember that 60-72 is the optimum range. High 50's is ok to start but after the growth phase is over (roughly 36-48 hours) you should make an adjustment to ramp the temp up. If its a high gravity beer you could get a stuck fermentation by leaving that low. Bumping it up a few degrees a day to the low 70's will help reduce the chance that the yeast will drop out. If you don't have a way to control the temp, put a space heater in to increase the room temp and let the beer free rise.
I'm in the same boat. My basement hovers right around 60, a bit cooler at night. I was able to get my fermenters a few degrees warmer by insulating them from the floor and wrapping some old blankets around them since they generate their own heat during fermentation. I can get them up around 64-65 when they're going strong. Hope this helps.
Mike
Mike
Once fermentation starts slowing down, just move the carboy to a warmer room. That will help it finish up properly.
