How long should Fermentation last?

[Verio]

My brew has been actively fermenting for the last 36 hours, but it seems that fermentation is starting to wind down, based upon the airlock activity. I've also cooled down the ambient temperature of the water its sitting in, to 57 degrees. This is a Belgian yeast strain which should be good from 60-75 degrees. I just want to make sure that I didn't cool it down too much. Then again the Krausen is still quite large and seems to be growing at a slow rate.

The next question is, I'm using a Montrachet yeast.. but I can't find what the temperature should be for the yeast strain. I threw it in the same water as the other Belgian yeast strain, so they're both in the same bathtub right now.

 

[Yooper]

My brew has been actively fermenting for the last 36 hours, but it seems that fermentation is starting to wind down, based upon the airlock activity. I've also cooled down the ambient temperature of the water its sitting in, to 57 degrees. This is a Belgian yeast strain which should be good from 60-75 degrees. I just want to make sure that I didn't cool it down too much. Then again the Krausen is still quite large and seems to be growing at a slow rate.

The next question is, I'm using a Montrachet yeast.. but I can't find what the temperature should be for the yeast strain. I threw it in the same water as the other Belgian yeast strain, so they're both in the same bathtub right now.

You're using a montrachet yeast in a different batch? That's fine- they'll both do ok in the mid-60s. Ambient temperature doesn't matter- what matters is the temperature of the fermenting beer or wine. If you have a stick-on thermometer on them, you can go by that.

 

[Verio]

You're using a montrachet yeast in a different batch? That's fine- they'll both do ok in the mid-60s. Ambient temperature doesn't matter- what matters is the temperature of the fermenting beer or wine. If you have a stick-on thermometer on them, you can go by that.

Yeah, the Montrachet is in a different batch.

I unfortunately don't have a stick on thermometer... only a floating one in the water. From what I've read on here, everyone says the temperature should be about 5 degrees warmer inside the carboys when actively fermenting.

 

[Yooper]

Yeah, the Montrachet is in a different batch.

I unfortunately don't have a stick on thermometer... only a floating one in the water. From what I've read on here, everyone says the temperature should be about 5 degrees warmer inside the carboys when actively fermenting.

Sometimes. Sometimes not. It's just a guess, if you can't actually check the fermentation temperature. If both are actively fermenting, then they are ok.

 

[Verio]

Sometimes. Sometimes not. It's just a guess, if you can't actually check the fermentation temperature. If both are actively fermenting, then they are ok.

Just started the Apfelwein tonight, so we'll see how it goes over the evening. I'll let the water warm up a bit overnight.

Gotta love Texas and the 80 degree days... haha.

Currently living in a house where the garage air conditioning vent was sheetrocked over. Unfortunately I don't own the house, so I can't go hunting for that vent, otherwise I'd have all the brews outside, instead of in my wives bathtub.

Thanks for the help.

 

[Hang Glider]

Sitting in a water bath, the temps will be closer to the water temp. Sitting in an "air bath" (refrigerator) the temps can rise a bit more. Water is more efficient than air in this circumstance, for removing heat.