Lagging Fermentation (low temp experiment)

[japeda]

Lagging fermentation troubleshoot-


I brewed a batch two nights ago, same as I usually do. OG was 1.054, the yeast (6oz of yeast from a local brewery, freshly harvested) had slowly risen to my basement temperature (60F) and everything seemed to be good, just like my normal process.

The biggest change in this brew was that I cooled the wort much more than usual to get it closer to the temperature of my basement (around 60F), though I ended up with a wort of 55F. I pitched the 60F yeast anyways into the wort.

I am using a Chico ale yeast that I've used many times before, though only have fermented around 68F. This time I'm doing an experimental brew to see if I can get adequate fermentation at my new basement temp of 60F.



As recap, I pitched 60F yeast (which is supposed to ferment happily at 68F) into 55F wort.

12 hours later, no activity

24 hours later, very little activity - moved into warmer room overnight

36 hours later, temp at 64F, still very little activity (one bubble/hour?)



Question: Seems like the low-temp fermentation is not working with this yeast. I don't want to lose the batch. Should I 1) wait for the chico yeast to wake up and start doing its thing, now that the temps are within range?, 2) go buy another yeast pack and repitch, or 3) do something else?

Thx

 

[STMF]

I would just wait abit more. Low temperature makes everything take longer time. Take a gravity sample if you want to know for sure.

 

[couchsending]

1056/001 will ferment even down to 55 I believe. I’ve used it at 60 with no issues. You will get more fruit from Chico at lower temps vs. high actually.

There are plenty al Ale yeasts that ferment totally fine all the way down to 55.

1007, 1028, S04, 2565, etc are all great yeasts to use if you’re fermenting at 60 ambient.

Sometimes you might need to up your pitch rate slightly.

 

[japeda]

1056/001 will ferment even down to 55 I believe. I’ve used it at 60 with no issues. You will get more fruit from Chico at lower temps vs. high actually.

There are plenty al Ale yeasts that ferment totally fine all the way down to 55.

1007, 1028, S04, 2565, etc are all great yeasts to use if you’re fermenting at 60 ambient.

Sometimes you might need to up your pitch rate slightly.

Thanks guys,
still bubblin away slowly.

couchsending, I'm pretty excited to experiment with the new temperatures and what it does to beer. And mostly excited to have more control during the warm summer months. I probably shouldn't have been as worried as I was with the slow fermentation of this first test. Next batch will be a California common.

do you simply notice a slower fermentation at lower temps with most of those ale yeasts (than at recommended 65-68F), or does it ever pick up into a vigorous ferment?

As for upping pitch rates for the cooler temps - I was thinking a good idea for next time would be to make a starter 24 hours ahead of time at same ambient temp in same fermenting room and let the yeast wake up that way, then pitch it already rolling.

 

[couchsending]

Some of the yeasts will still ferment rather vigorously at 60.

As far as a starter goes.. warmer temps are better for growing more yeast. I’d do a normal starter, crash the day or night before and morning of brew decant and leave yeast in the same ambient temp you’re going to ferment in... or make a vitality starter from final running’s or pull some wort right after boiling and get a vitality starter going at the same temp you will ferment at.