My first Stout

[Brodywink]

So I have brewed a few times and since have adapted a taste for heavier beers. I am trying a stout and was wondering what a good temp for fermenting was. Also I have had it at about 63 degrees which worries me because I think that might be too low. I just raised the temp but have had it for about a day at that temp what are your thoughts?

 

[Yooper]

So I have brewed a few times and since have adapted a taste for heavier beers. I am trying a stout and was wondering what a good temp for fermenting was. Also I have had it at about 63 degrees which worries me because I think that might be too low. I just raised the temp but have had it for about a day at that temp what are your thoughts?

Fermentation temperatures are totally dependent on the yeast strain used, but I'll assume you're using a "regular" ale yeast. I'm using S04 right now at 63 degrees in an oatmeal stout which is perfect in my opinion!

 

[Salmonhouse]

Yea, it depends on the yeast strain. 63F could be on the minimal end of things but probably still in the Ale range.

SBRHAHB.

 

[howabouttheiris]

Personally I would always error on the low side, if I could. Texas summer is coming!

It may be a slower ferment, but with a starter and active fermentation from day 1, it has always turned out better for me.

 

[pd230soi]

I use a very large bathtub full of cold water and frozen water bottles if needed.

63 degrees is very nice (not knowing your yeast). I often aim low 60ish and then carefully let it rise to right where I want it.

The challenge is if I have 3 different 5 Gal batches in the same tub!

 

[Brodywink]

Ya thank I set it in a slightly warmer area it's at 67 degrees but I'll put it back a little colder sounds like if I have it around 65 it will be good. This sounds kinda embarrassing but I used a yellow packet of yeast and can't remember what kind it was. Whoops I usually use white labs and the supply store told me this was better. It looks like everything's working out.

 

[JuanKenobi]

Ya thank I set it in a slightly warmer area it's at 67 degrees but I'll put it back a little colder sounds like if I have it around 65 it will be good. This sounds kinda embarrassing but I used a yellow packet of yeast and can't remember what kind it was. Whoops I usually use white labs and the supply store told me this was better. It looks like everything's working out.

Little yellow packet? Sounds like Nottingham, in which case I'd also recommend the low 60s based on my experience.

 

[Brodywink]

Yes a little yellow dry yeast packet. Thanks I'll lower the temp quick

 

[troub]

Could be Notty, or depending on *how* "little" the packet is it could be regular Munton's brewing yeast -- little square packet (like a take-out parmesan cheese packet or something), yellow with green letters if I remember correctly. I didn't really like that yeast.

Muntons: http://brewgadgets.com/images/Item Icons/muntunsdry.jpg
Nottingham: http://makinghardcider.com/graphics/nottingham.jpg

 

[JuanKenobi]

I really hope the guy at the LHBS isn't telling people that munton's dry yeast is better than white labs.

 

[troub]

I really hope the guy at the LHBS isn't telling people that munton's dry yeast is better than white labs.

I would hope not, but you never know.

 

[homebrewed505]

is danstar windsor dry yeast good. i ordered a stout from AHS and that was one of the options. its my first brew and i wanted to try dry yeast before the more expensive kind so i can see the difference. and what temp should i ferment at with that yeast?

 

[Brodywink]

So I finished awhile back sorry to take forever. I like it. I'm not a big fan of stouts and this is one I like it has a strong coffee/roasted barely taste. Wish I wouldn't have added water later in the secondary fermentation but overall a success on my first stout super stoked thanks for the help. Id like to try another and add some chocolate and possibly use nitro in my kegerator any tips for chocolate or my first nitro tank