Is slow and steady good?

[boomtown25]

After about a week of panic, I have read enough on here from the Beer Ninjas to calm my fears and I believe my beer will be fine. As excited as I am to get to my first one (about 5 weeks away), I have the patience to wait as long as needed, as I have 3 more carboys and can continue to add to my stash. Plus I am used to making wine which you wait a year or more!!

All that said, my beer is fermenting in a room with no windows sitting on the wooden floors. I keep my house between 68-71 degrees, but my temperature strips on my fermentors are sitting at 63 degrees. I do have action, but not nearly as much as would make me feel really comfortable. What is the best way to go about this, just let it go, give it a couple of extra days in the fermentor to make sure they are done, or should I try to raise the temp up on them at all? I am pretty sure that 63 is ok, but I was thinking 70 would be ideal. I can leave it be if suggested, or I will take suggestions on trying to raise the temp. Thanks again Ninjas!

 

[unionrdr]

What yeast did you use? I know US-05 would like that temp just fine. The fact that it's a little slow,but still working is a very good sign. It'll take a little longer to get down to FG,but should be cleaner tasting for it. Some raise the temp a little towards the end of fermentation to help make sure it attenuates well. RDWHAHB...

 

[boomtown25]

I have two different batches in the same room next to each other. One was the Wyeast 3086 and the other was Wyeast 1332.

 

[unionrdr]

I have two different batches in the same room next to each other. One was the Wyeast 3086 and the other was Wyeast 1332.

I went to look them up,& I'm not finding the "3086",just "3068" from wyeast. A weihenstephan Weizen yeast,64F-75F. The wyeast 1332 Northwest Ale yeast is from 65F-75F. So 63F is close,but a hair low.

 

[boomtown25]

Union- you got it right, I guess I'm slightly dilexic. Anyways, leave it or heat it with a brew belt?

 

[flywallyfly]

Slow and steady or slow and low, that is the question....

So let it flow let yourself go
Slow and low that is the tempo
Let it flow let yourself go
Slow and low that is the tempo

-- Beastie Boys

 

[cervezarara]

Hey Boomtown-- It's a little hard to believe your beer temp is lower than the ambient temp. Usually, fermentation will give off a little heat. Could your temp strips be off? Anyway, if your house is 68-71, I would not recommend heating the fermenter. The yeast will proceed at their own pace, and after a couple of weeks, you should check the sg. If it is higher than you expect, then you can think about raising the temp a bit to see if you can coax a few gravity points more out of the yeast.

 

[JohnTheBrewist]

Hey Boomtown-- It's a little hard to believe your beer temp is lower than the ambient temp. Usually, fermentation will give off a little heat. Could your temp strips be off? Anyway, if your house is 68-71, I would not recommend heating the fermenter. The yeast will proceed at their own pace, and after a couple of weeks, you should check the sg. If it is higher than you expect, then you can think about raising the temp a bit to see if you can coax a few gravity points more out of the yeast.

Agreed, you've got fermentation, just leave them alone now. If you didn't take gravity readings, I'd just leave them in the fermentors a couple weeks longer.