WillyWonka71
Member
All,
I have been reading The Complete Joy of Homebrewing and I just can't put this thing down. I have read hours of posts here and I cannot thank you enough for the wealth of knowledge.
My situation is simple: I am using the WLP833 yeast that states the temps are optimal between 40* to 60*.
WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High
When I made the wort, I read the directions carefully and it stated "If you have to ferment at room temp..." I used this option in the beginning.
Since I am new to home brewing, I do not have the necessary equipment (nor the knowledge) to make sure I am fermenting at the right temps. I let the wort start fermenting at around 72* for a day and a half.
I posted an earlier question about this but I was able to make a "swamp cooler" and dropped my temps to around 50*. I have been at a constant 50* for the past the 3 days and I hope to remain around the 50* mark.
After reading, I assume I will have 'off flavors' but I am wondering to what extent? I plan on keeping it in my primary around 2 weeks but I will be leaving on a trip (out of town for 3 days). I will not be able to keep my temps as cool and I certainly do not want to bottle too soon.
With the fluctuations of temps, I really do not want to ruin this batch. It's hard enough just waiting 4 weeks for the beer to condition let alone wait that long only to drink "less than average beer". Ugh!
Any suggestions or comment? I need some solid recommendations.
Thanks Everyone!
-WillyWonka71
I have been reading The Complete Joy of Homebrewing and I just can't put this thing down. I have read hours of posts here and I cannot thank you enough for the wealth of knowledge.
My situation is simple: I am using the WLP833 yeast that states the temps are optimal between 40* to 60*.
WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High
When I made the wort, I read the directions carefully and it stated "If you have to ferment at room temp..." I used this option in the beginning.
Since I am new to home brewing, I do not have the necessary equipment (nor the knowledge) to make sure I am fermenting at the right temps. I let the wort start fermenting at around 72* for a day and a half.
I posted an earlier question about this but I was able to make a "swamp cooler" and dropped my temps to around 50*. I have been at a constant 50* for the past the 3 days and I hope to remain around the 50* mark.
After reading, I assume I will have 'off flavors' but I am wondering to what extent? I plan on keeping it in my primary around 2 weeks but I will be leaving on a trip (out of town for 3 days). I will not be able to keep my temps as cool and I certainly do not want to bottle too soon.
With the fluctuations of temps, I really do not want to ruin this batch. It's hard enough just waiting 4 weeks for the beer to condition let alone wait that long only to drink "less than average beer". Ugh!
Any suggestions or comment? I need some solid recommendations.
Thanks Everyone!
-WillyWonka71