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Is this normal fermentation

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GLWIII

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I am making a two hearted clone at the moment. For the first time I am trying setting my carboy in a cooler filled with water in an attempt to keep the temp down. It's working well. With the ambient temp of my basement at this time of year the water is staying right at about 56 degrees. Presumably the temp in the fermenter is a few degrees warmer - maybe somewhere around 61 or so. Fermentation is now 6 days old. I started at 1.064 aiming to get to about 1.012. After 6 days it is at 1.030, but still going.

My fermentations usually go a lot quicker. By this time it is usually close to done. With the lower temp that I am getting to is this normal? Is my temp too low? Anything I might be doing wrong? Can't say that I'm concerned at all, but since this is my first experience with these conditions just wanted to get some feedback from the experts.

As always, thanks in advance.
 
At 56 ambient temp. the fermenting will be slower, however it depends on the yeast you used and the temp range of that yeast. Look up the yeast you used and see its temp range and go from there.
 
Pretty much all ale yeast have a low temp of 59f that I've seen however Nottingham some people have fermented at 55f and say it's slow but turns a remarkable beer.

For temp control it's easier than you think look on craigslist or kijiji if from Canada for an apartment size freezer or bigger if you have the space. A controller is 30-40 dollars me and my buddy do hvac and although it's not in my place right now took 25 minutes to hook up.

I have a j type thermal probe hooked to the fermenter and my controller has a readout. I can set temp to my liking and compressor kicks on when needed.

Easiest cold crashing and my temp is always dead on.

Just a thought as your sitting right now I would allow your fermenter to warm up to 65 ish and reach fg.
 
Some yeasts give off undesirable ester's @ low temps. 64-68 is what I shoot for with ales.
 
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