Banana_Jack
Member
- Joined
- Feb 3, 2013
- Messages
- 5
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hey all.
so i'm 1, in college, 2, broke, and 3, new here and to fermentation in general. but i've but been doing a lot of research recently and have learned a lot, but not enough. That's why I'm here.
I keep my house at the minimum my renting company will let me - 60 deg. Which seems too cold for general fermentation. So I've filled a fermentation bucket with water, to try to keep down temperature fluctuations. (this is a half gal of apple juice with organic apple pitched a couple days ago. not enough money to buy beer ingredients yet.)Seems like a good idea, but being a thin plastic bucket, it loses heat and I have to refill it twice a day. each time i get it to 80 deg, when i refill it every morning/night it's dropped to about 60 again. which gives me an average of 70 degrees, which i figure is a good fermentation temperature. But will the 20-degree fluctuation in temperature twice a day affect flavor significantly, or will it just slow yeast activity a little bit when it's on the cold side?
on a side note, i did successfully harvest yeast from some sierra nevada porter , left it out, and it showed good activity after about a week. i fed it some apple juice/molasses mixture.
I'm considering just leaving the juice alone and letting it ferment at 60deg, just so I don't have to bother with it.
so i'm 1, in college, 2, broke, and 3, new here and to fermentation in general. but i've but been doing a lot of research recently and have learned a lot, but not enough. That's why I'm here.
I keep my house at the minimum my renting company will let me - 60 deg. Which seems too cold for general fermentation. So I've filled a fermentation bucket with water, to try to keep down temperature fluctuations. (this is a half gal of apple juice with organic apple pitched a couple days ago. not enough money to buy beer ingredients yet.)Seems like a good idea, but being a thin plastic bucket, it loses heat and I have to refill it twice a day. each time i get it to 80 deg, when i refill it every morning/night it's dropped to about 60 again. which gives me an average of 70 degrees, which i figure is a good fermentation temperature. But will the 20-degree fluctuation in temperature twice a day affect flavor significantly, or will it just slow yeast activity a little bit when it's on the cold side?
on a side note, i did successfully harvest yeast from some sierra nevada porter , left it out, and it showed good activity after about a week. i fed it some apple juice/molasses mixture.
I'm considering just leaving the juice alone and letting it ferment at 60deg, just so I don't have to bother with it.
