Off flavors from cool temps?

[HomerJR]

Hey all,

I know high temps can give off flavors, but what about cold temps?

My house is heated with wood, and the temps fluctuate a lot in my normal fermentation spot in the dining room. So I've moved this part of the operation to the basement where temps are cooler yet more consistent. I put a heat lamp over the bucket, and I've been able to keep things around 68 at a point 2 inches above the lid. It's about 10 degrees cooler on the floor, so I figure the average ambient temp is about 63 or so. I'm using washed US-05, got fermentation in 5 hours, and after 43 hours it's going along nicely and smelling tres yummy.

Anyone see any problems here? I mean other than the fact that I don't yet have a dedicated fermentation chamber. That's definitely a problem!

 

[Lodovico]

I haven't read anything about off flavors from low fermentation temps but attenuation and stalled fermentations obviously can become an issue. The beer may not finish where you are intending it to.

 

[HomerJR]

Rudimentary though it may be, so far I've been able to keep the temps to +/- 2 degrees. As fermentation slows down I'll raise it a couple degrees so the yeast beasts can finish things up. From what I've read US-05 can tolerate temps down to the high 50s, so I think I'll be okay as far as finishing fermentation properly. I was just wondering about off flavors.

 

[bohdan987]

colder temperatures cant give you off flavors, in worst case your fermentation will stop due to yeast becoming dormant!
if you have some money pick up a "brew belt" and a temperature controller, it might be more eficient than a heat lamp!

 

[Yooper]

At the very least, grab a stick-on thermometer (like for an aquarium, or get one at a brewstore). Ambient temperature isn't important- what's important is the temperature of the beer inside the fermenter. I use some foam insulation on the basement floor under my fermenters, since my floor is so cold.

 

[HickoryMike]

Be careful about the floor if it's a concrete slab or tile. I had a problem with a tile floor that got really cold at night (despite room temperature staying constant) and my yeast went to sleep as a result. Yeast doesn't like big temperature shifts.

If it's on a really cold concrete floor, I would sit the fermenter on a towel.

 

[HomerJR]

I keep meaning to get a stick-on thermometer, but my brain is being of absolutely no help.

The floor is carpeted. It's actually sitting in my kids' "recording studio", between the drum kit and a mike stand.

I've been checking the temp several times a day just to make sure there are no big swings. It's been as low as 64 and as high as 69, which tells me I'm probably doing okay.

Note to self: Pick up a damn stick-on thermometer.

 

[Cpt_Kirks]

I routinely ferment with US-05 at around 62*F. If you are looking for a very clean, lager-like ale with little in the way of esters, cool fermenting US-05 is the way to go.

:rockin: