thecheekybrewer
New Member
Hello all - this is my virgin post.
Here is my dilemma: I live in Singapore.
Unlike many expats who live here, I don't have the luxury (nor the bank account) to run my air conditioning unit constantly. That being said, it was a challenge to find a relatively cheap way to bring my fermentation temps down below 75° F. After some trial and error, I purchased what is essentially a styrofoam ice chest, a digital thermometer and eight ice packs. Using a hot knife I inserted the thermometer into the front of the box and I swap out the ice packs every 12 hours or so. This way I can manage to keep my wort as low as 60° F.
My question is this:
I am going away for three days this coming weekend. Left untouched, the ice box temperature can (and most likely will) climb back up to around 85-90° F (room temperature), though not immediately - probably only after about 24-36 hours or so. That means the yeast will be doing funky things for a day and a half at these temperatures. I'm familiar with the concept of cold crashing, but I understand that it's used to clarify the beer. Can it be used to temporarily pause fermentation until I get back? Would I be able to start fermentation again whence I return? I brewed on Sunday night and will be leaving Friday, returning Sunday afternoon. I'm pretty sure the majority of the yeast's (Safale S-05) work could be done after those 5-or-so days.
Any help would be appreciated. Thanks in advance.
Here is my dilemma: I live in Singapore.
Unlike many expats who live here, I don't have the luxury (nor the bank account) to run my air conditioning unit constantly. That being said, it was a challenge to find a relatively cheap way to bring my fermentation temps down below 75° F. After some trial and error, I purchased what is essentially a styrofoam ice chest, a digital thermometer and eight ice packs. Using a hot knife I inserted the thermometer into the front of the box and I swap out the ice packs every 12 hours or so. This way I can manage to keep my wort as low as 60° F.
My question is this:
I am going away for three days this coming weekend. Left untouched, the ice box temperature can (and most likely will) climb back up to around 85-90° F (room temperature), though not immediately - probably only after about 24-36 hours or so. That means the yeast will be doing funky things for a day and a half at these temperatures. I'm familiar with the concept of cold crashing, but I understand that it's used to clarify the beer. Can it be used to temporarily pause fermentation until I get back? Would I be able to start fermentation again whence I return? I brewed on Sunday night and will be leaving Friday, returning Sunday afternoon. I'm pretty sure the majority of the yeast's (Safale S-05) work could be done after those 5-or-so days.
Any help would be appreciated. Thanks in advance.
