Evan!
Well-Known Member
My fermentation/aging room is around 58f these days. IMHO, perfect for fermentation, because the natural heat generated by the fermentation process brings the wort temp up to 62-63f.
Case in point was my cherry stout. I pitched at about 60f, and several hours later, fermentation was vigorous...the temps had risen several degrees. This was the Wyeast London ESB strain, which finishes VERY quickly...so, even though I pitched on Sunday afternoon, it's already slowing down today (Tuesday). At the same time, since the airlock activity has slowed down, the bucket temp has also dropped, back to about 58f. I have a heating pad and blanket ready...I'm just wondering if I should raise the temps back up to the low 60's until fermentation is done. My worry is that, without the heat from the vigorous part of fermentation, the temps will drop too much and cut fermentation short. Is this possible? How low do you have to go for that to happen? The listed range is 64-72f. If it sits around 58-59, is it going to stop things prematurely?
Case in point was my cherry stout. I pitched at about 60f, and several hours later, fermentation was vigorous...the temps had risen several degrees. This was the Wyeast London ESB strain, which finishes VERY quickly...so, even though I pitched on Sunday afternoon, it's already slowing down today (Tuesday). At the same time, since the airlock activity has slowed down, the bucket temp has also dropped, back to about 58f. I have a heating pad and blanket ready...I'm just wondering if I should raise the temps back up to the low 60's until fermentation is done. My worry is that, without the heat from the vigorous part of fermentation, the temps will drop too much and cut fermentation short. Is this possible? How low do you have to go for that to happen? The listed range is 64-72f. If it sits around 58-59, is it going to stop things prematurely?