IPA fermentation temp

[emayer713]

I'm currently fermenting my very first beer and I'm struggling maintaining ideal fermentation temperature. I used a kit with 1 packet of Safale US-05 yeast which recommends fermenting at 68 degrees. While fermenting in my spare bedroom, the temp was reading 73 degrees. I transferred the batch to my basement which had a temp of 66. My question is, would I have been better off leaving it in the spare room maintaining a constant temp or was it correct to relocate to a cooler location? Should I leave it in the basement now?

 

[moreb33rplz]

Should have start in the basement, but it'll be fine. Ish. Leave it there.

 

[drunkEnough4U]

I think it's best to attempt to keep it as close as possible to the recommended temp, how long was it in your spare room?

 

[emayer713]

From Saturday evening until this evening. Roughly 48 hours. I thought I would be able to keep the room cooler with ac but was not able so I moved it

 

[olotti]

Did u see it bubbling away. At that temp i would guess it would've kicked off and fermented away pretty fast. Luckily I think 05 doesn't really throw off to many fusels or esters at that higher temp. But you live and learn now just ferment in your basement I do the same where it's around 63-64 ambient temp but I always chil lower to about 60-61 deg and let it rise because as the yeast heads into primary fermentation it'll give off heat raising the temp up to for me in my ambient temps 66-68. If ur basement is 66 and u pitch at that and use a yeast like us-04 or wlp007 they kick off like crazy and are very endothermic and can raise temps into the low 70's at which case those yeasts do throw fusels so you don't want them that high and that's wherecthe wet t shirt wrapped around the carboy/ bucket with a fan blowing on them come into play or a swamp cooler would b a good idea.

 

[emayer713]

Yes, it started bubbling within 12 hours. My basement air temp is 66 degrees but the fermentation bucket temperature is 68 so it looks like I finally achieved target. I just hope the 48 or so hours at higher temp didnt affect flavor too much. For secondary fermentation, should I return to the cooler basement or is the batch less temperature sensitive at that point?

 

[HB_in_Subic]

Once you see little to no airlock activity (about day 5 or 6), you may want to move it back upstairs where it is a little warmer. This will encourage the yeast to finish up things and clean up any off flavors (if there were any created during the first 48 hours). I would not bother with a secondary. It just creates more opportunities for an infection. Check your gravity level at day 12-14. If the gravity is the same for 3 days, you can dry hop at day 14 directly in the primary and bottle on day 21. I use a mesh beg over my siphon when racking an IPA from primary to a bottling bucket to help ensure no sediment.

I usually let my beer sit for a minimum of 21 days in primary. I have let some sit for as long as 8 weeks.

 

[MadHomebrewer]

Yeah, I would just ferment in your basement from now on. For US05, I usually start it in the low 60s for a couple days. Then I let it creep up to the low 70s to finish up.

 

[Foosier]

+1 to what MadHomebrewer said. You usually want to aim for the low end of the temperature range for the first few days (72 hours ish) By then, the bulk of the heavy fermentation activity has eased. You can then move the beer to a warmer spot. This really helps to avoid off flavors and keep the beer tasting clean.

I usually try to start most of my fermentations in the low 60's. Keep it there for 3 days (usually by then most activity has slowed) then move it to a slightly warmer (70ish) spot to finish up.

 

[emayer713]

Thanks. I obviously will just start there in the future. So once bubbling slows, should I bring it back up to finish it off or just leave it?

 

[m00ps]

I let most of my beers get up to room temperature after 10 days or so of fermentation. By then, the airlock activity has basically stopped

 

[Gibberoni]

Just for example, this is the profile I use for S-05 for my IPA. Start at 60, let it ramp to 70 over 10 days, dry hop at day 11 and leave for 10 days, then the cold crash on day 21.

 

[emayer713]

How cold for how long

 

[Gibberoni]

I cold crash at 40 until I have time to rack into the keg. Usually 12-24 hours is enough to drop the yeast and trub out of suspension.

 

[pdog44450]

You'll be fine. I ferment my IPA's at 66-68 ambient temp in my basement and they turn out great

 

[emayer713]

Thanks everyone. This brewing thing is fun as hell but so many variables