New to brewing...temp question.

[1990dtgl98]

Hey guys, I'm new here but have been reading some threads as of late. I think his site is awesome and learned alot from it.

However, I do have a few questions for my very first brew.

I brewed a Brewers Best Pale Ale kit, which was relatively simple. Sanatized everything and got it all done in about 2 hours. I did add all the hops at once (minus the aroma hops), and read here that it wasn't the best idea. Oh well....figures I find this place after my first attempt.

However, I put my bucket in the basement, where it's about 59 degrees. The manual said to ferment around 65*, and after about 36 hours I worried that it was too cold, and searched for answers, leading me to this place.

Anyways, I saw that you guys say 59* isn't bad for a Pale Ale, so I left it down there for another 1/2 a day, or 48 hours...and still nothing! Then I realized that the basement (unfinished), drops to about 56-57* in the day when the gas furnace isn't running as much.

So I brought it upstairs in my spare bedroom, and left the heat register closed. So it's right at 64* degrees. However, it is an east facing wall, so that room gets about 67-68* in the day, then down to about 62-63* at night, or a 5* swing.

Now, here's my questions (sorry for the lost post):

1.) Was there any harm done by by leaving it in a 57-59* degree basement for 2 days without any signs of fermentation? Should I not have then brought it upstairs into a room that can be almost 10* warmer?

2.) My future wife is complaining about the smell from it fermenting (there is a slightly sour tinge in the room) and wants me to move it back into the basement. I was wondering 2 things: will it still ferment (at 57-59*), and would it be wise to go back to that temp? Basically, have I or would I ruin the beer from changing the temperature 10* two or three times?

3.) Whats the 'rules' for temperature changes? Is that 5* swing over the course of a day in that room a bad thing? Basically, is the amount of temperature change or the speed at which is changes worse for fermenting? Such as: if my basement swings 2*, but it does so in an hour, as opposed to my spare room, which changes 5*, but over 8 hours...which is worse? Less change faster or more change slower?

Anyways, sorry about the incredibly long post, but I'm trying to learn...after doing my first batch. Figures I'd go about it this way.

Anyways, thanks in advance!

:rockin:

 

[jmo88]

What yeast did you use? That will help determine the temp yeast go dormant. Yeast can ferment a few to several degrees higher than the ambient temp. Each yeast strain has it's own temp limitations.

 

[KYB]

Being cool won't hurt it. The yeasties might go into hibernation until warmed back up. That's about it. If it's hot, 75-80+, that will cause some off flavors, usually fruity esters. I would let it ferment out upstairs, then move downstairs after if you have to. What yeast is it? I rarely have batches that stay a constant temp, and they turn out great.

 

[Mista_Sparkle]

Keep If you put it back downstairs, you might want to get it off the floor a bit if its that cool. In my closet when the ambient air temp reads 65 at 2 feet off the floor, its sitting at 60 on the floor.

 

[1990dtgl98]

What yeast did you use? That will help determine the temp yeast go dormant. Yeast can ferment a few to several degrees higher than the ambient temp. Each yeast strain has it's own temp limitations.

Honestly, I don't remember. It was whatever came with the Brewers Best kit. I took all the trash out, so I can't even fish it out of the garbage anymore.

Being cool won't hurt it. The yeasties might go into hibernation until warmed back up. That's about it. If it's hot, 75-80+, that will cause some off flavors, usually fruity esters. I would let it ferment out upstairs, then move downstairs after if you have to. What yeast is it? I rarely have batches that stay a constant temp, and they turn out great.

Well, I don't have a secondary fermenter, so after it's done it'll go straight to bottling.

So you wouldn't change the temps again and leave it upstairs? Would it be bad to take it downstairs? And if I did and it stopped fermenting, would it be bad to take it back upstairs? I just don't want to move it, have it stop fermenting because it is the temp, and try to bring it back upstairs and have it start a second time...that doesn't seem like a good idea.

Keep If you put it back downstairs, you might want to get it off the floor a bit if its that cool. In my closet when the ambient air temp reads 65 at 2 feet off the floor, its sitting at 60 on the floor.

Well, I had it off the concrete on a wood chest about a foot off the ground. The basement is pretty consistent, however I wanted to get it off the cold concrete, so it was already elevated. Another foot or two doesn't change the ambient temp in the basement, it's just the initial foot from the concrete.