Nottingham Temp range

[Northcalais40]

My first time with this yeast, and I can't ferment in the warm part of my house (toddler). My basement is at 55F.

Too low?

What are the ramifications of a low temp.

BTW the Nottingham website didn't have a temp range obviously listed.

 

[beergolf]

The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

From the website^^^^^^^

You should be fine at 55. Once fermentation starts the temp will go up a few degrees. I you are concerned just wrap the fermenter in a blanket.

 

[Northcalais40]

Thanks, I did not see that, screaming toddler syndrome.

Fermenter bubbling in an astro foil coozie as I type.

 

[Calder]

Place a blanket UNDER the fermenter. The wort will take on the floor temperature which is probably lower than the air temperature in the basement. A blanket will insulate it.

Also, if you end up with a high FG, move the fermenter to a warmer location to finish off. The yeast only self heat at the height of fermentation, after that it cools back to room (or floor) temperature.

 

[kyleobie]

I think it'll be fine if fermentation's already started. I get vigorous activity several degrees below the recommended temperatures for most yeasts and the beers typically turn out great and fully attenuate.

 

[ErieShores]

I've had best results fermenting Notty cold. I try not to use it during the warmer months, it seems kinda sour when fermented in the mid 60's. Maybe I can get some backup here or it's my taste buds?

 

[llamabox]

I went at 68 for my English Brown and am now at 58 for my Pale ale. Seems to be doing fine.

 

[Northcalais40]

Place a blanket UNDER the fermenter. The wort will take on the floor temperature which is probably lower than the air temperature in the basement. A blanket will insulate it.

Also, if you end up with a high FG, move the fermenter to a warmer location to finish off. The yeast only self heat at the height of fermentation, after that it cools back to room (or floor) temperature.

Good idea, thanks.