NB Irish Red Fermentation tenperature?

[lorne17]

Hello there,

I brewed an Irish red from northern Brewer. It's been fermenting fine but it's hovering around 59-60 degrees. Is that too cold? It's in my basement. I will have a hard time finding a good spot upstairs because I have a 20 month old that thinks the air locks are his toys.

Just curious what I should do.

Thank in advance,
Lorne

 

[arnobg]

I just brewed this not too long ago and it came out great fermented cool.

The important question is what yeast did you use?

 

[lorne17]

I used wyeast American Ale II

 

[kh54s10]

That is a bit cool but much better than too warm. At that temperature, give it more time. I would go 20 to 30 days in primary, then check for final gravity, then bottle.

 

[lorne17]

I usually go 3-4 weeks. So I'll check gravity to know for sure. But it's not gonna hurt the flavor?

 

[arnobg]

I usually go 3-4 weeks. So I'll check gravity to know for sure. But it's not gonna hurt the flavor?

With that strain it will probably come out cleaner. Usually the fruit esters come from the higher temperatures with that strain i believe.

I used 1056 and it came out fantastic around 62F. Very clean and crisp.

 

[Calder]

Sounds like a perfect fermenting temp. I'd just be worried that it may not finish off the last few points, and would want to raise the temp after about a week for a few days.