Power shortage bring two problems

[MXDXD]

Okay... Shortage brought Two problems, I'll keep it short.

First, I had to rush prepare yeast hydration. And I rushed it, cause it ended up 45 mins in water, as I couldnt chill as quickly. And it was a bit bloated when I pitched. There were some yeast clumps as well.

Second, I compensated a bit too much with the carboy chiller (namely, water + T-shirt). No fan due to shortage. But now temp in carboy is below 60. I use S04.

Any of these issues could bring problems later on ?

 

[rodwha]

Not that I'm aware of.

60* might be rather nice. This is what Fermentis says:

"12-25°C (53.6-77°F) ideally 15-20°C (59-68°F)"

 

[rodwha]

Below 60* I'd guess it likely not to produce the esters known in S-04. Maybe it'll turn out a little cleaner, but I'm not sure about that.

 

[MXDXD]

Okay. Certainly above 53. Worst thing that could happen, I guess, is slower start...

 

[rodwha]

A slow start isn't necessarily bad.

What's the temp?

 

[MXDXD]

Below 60 (temp sticker doesn't go below) and its "bathing" in a 56 F recipient.

 

[rodwha]

I've never gotten that low, but if Fermentis says you are all good I'd just go with it.

Is the "recipient" a water bath, and it's the water that's 56*?

 

[paperairplane]

You should be fine - S04 is aggressive anyway, might start a little slow due to cold, but it will make it's own heat. After primary fermentation you may want to bring it up to 65 or so for an additional week or two to clean up.

I wish I had that problem, I'm fighting to keep beer in my basement under 70,

 

[MXDXD]

Update : I was finally able to keep it to a healthy 60F (with maybe a few dips below that) and I'm now in position to take out the blowoff and put the airlock.

There is a tiny very dark spot in my kitchen that is actually right under the air conditioned. Put a T-shirt on the carboy and let the AC work (with the fan) for the weekend. There's still activity but its safe for airlock now.

I'm just wondering if keeping it at 65F for the reminder (I don't do secondary) would be too much of a spike in temp.

 

[rodwha]

My understanding is that gentle temp rises aren't bad, but that quicker swings may not be so good, though I'm not sure what impact it may have.

But after 5-7 days or so, depending on OG mostly, it's OK to allow it to come up to the 70's, and is often done as it helps the yeast be more active since the primary fermentation period in which off flavors are created so as to clean up better. I didn't do this for the first 3 years, and am only now doing it after a week in a fermentation chamber as I had ingredients sitting too long and didn't have room to keep them all.