Such a great hobby! (I meant obsession)

[Buckwheat Brewing]

First off I would like to thank everyone for their contributions for this forum! I think Im on here somewhere around 15 times a day(ok maybe more). I just bottled my first beer yesterday (red ale) and its so awesome to be in such a rewarding hobby. The beer smelled great and even tasted great in the raw. I have an Oatmeal stout fermenting right now and was just wondering if I could get some feedback on ferm temps. My basement is currently keeping the beer at around 59-61 but if I moved it upstairs it would go closer to 70. I am using Safale 04 yeast. Thanks again, and Cheers!

 

[Jamming]

I am also a newbie, but I have been playing fermentation temps on a basic pal ale and at 60-65f it's a little more bitter, at 70-80f it's considerably sweet in comparison. But it seems anything below 73f down to 60f is about the same flavor wise. But to get complete fermentation and a flavor balance at the same time 70 f seems perfect to me.

 

[scoundrel]

I have an Oatmeal stout fermenting right now and was just wondering if I could get some feedback on ferm temps. My basement is currently keeping the beer at around 59-61 but if I moved it upstairs it would go closer to 70. I am using Safale 04 yeast. Thanks again, and Cheers!

The downside to temps that low for ale's is that the beer may not finish out and you'll end up with a high FG resulting in a sweet beer. That being said, if the fermentation is rocking, keep it at 61 for a couple of days while the yeast replicate and then move it upstairs to let it free rise to 70. The beer should finish out nicely and you'll have a nice tasting brew without the harsh fusel alcohols that are created at high temps.

 

[MuchoGusto]

First off I would like to thank everyone for their contributions for this forum! I think Im on here somewhere around 15 times a day(ok maybe more). I just bottled my first beer yesterday (red ale) and its so awesome to be in such a rewarding hobby. The beer smelled great and even tasted great in the raw. I have an Oatmeal stout fermenting right now and was just wondering if I could get some feedback on ferm temps. My basement is currently keeping the beer at around 59-61 but if I moved it upstairs it would go closer to 70. I am using Safale 04 yeast. Thanks again, and Cheers!

Fermentis recommends ferm temps on S-04 between 15C-24C (59-74F). You're fine.

 

[scoundrel]

I am also a newbie, but I have been playing fermentation temps on a basic pal ale and at 60-65f it's a little more bitter, at 70-80f it's considerably sweet in comparison. But it seems anything below 73f down to 60f is about the same flavor wise. But to get complete fermentation and a flavor balance at the same time 70 f seems perfect to me.

Hey Jamming, nothing wrong with being a newbie and welcome. I think what you're perceiving is more to do with the style/recipe you brewed than fermentation temps.

Bitterness is attributed to hops, you won't get more bitterness from fermentation temps. Sweet beer is typically caused by under pitching yeast or too cool fermentation. The first couple days of fermentation is the growth phase. During this phase, if you pitch the proper amount of yeast, keeping the temps lower will allow the yeast to replicate without giving off fusel alcohols that occur at high temps. As the fermentation progresses and the yeast are at their peak, you can raise the temp to make them more active and ensure you maximize attenuation. The result is a nice tasting beer that finishes at the proper final gravity.

Regardless, it sounds like you've made some tasty pale ale's. Keep it up!

 

[h22lude]

First off I would like to thank everyone for their contributions for this forum! I think Im on here somewhere around 15 times a day(ok maybe more). I just bottled my first beer yesterday (red ale) and its so awesome to be in such a rewarding hobby. The beer smelled great and even tasted great in the raw. I have an Oatmeal stout fermenting right now and was just wondering if I could get some feedback on ferm temps. My basement is currently keeping the beer at around 59-61 but if I moved it upstairs it would go closer to 70. I am using Safale 04 yeast. Thanks again, and Cheers!

When you say "keep the beer" are you measure the actual beer temp (either with a thermowell or insulating the temp probe to the side of the carboy) or are you measure the ambient room air? There will be a difference and the difference can be upwards of 10*.

For actual beer temp 59-61 is a little cooler than what you want but it is still ok. It might take longer to ferment and you may produce some diacetyl which has a buttery taste. Actual beer temp of 70 will be much better. I try to keep mine around 66 to 68.

If you are measure the ambient temp then 59-61 might be right on. I'll start my fermentation around 68* (ambient air) to get everything going. Once it starts going then I will lower ambient temp to around 63 or even lower if fermentation is producing a lot of heat. Ambient air temp of 70 is way too high as you will be fermenting at 75 or even higher.

 

[Buckwheat Brewing]

The ambient temperature is 68 upstairs and around 58 downstairs. The thermometer on the outside of the bucket is reading higher than what the ambient temps are by a few degrees

 

[h22lude]

The ambient temperature is 68 upstairs and around 58 downstairs. The thermometer on the outside of the bucket is reading higher than what the ambient temps are by a few degrees

That's actually a perfect set up. I like to start with ambient temp of 68 since the yeast aren't making any heat yet. This will keep the wort at 68. Once fermentation starts you want to lower the temp to keep the wort at 68 which means ambient air temp of 63 or lower depending on well the yeast are working. So you could move the fermentor downstairs (carefully lol)

 

[Buckwheat Brewing]

Thanks for the advice and input everyone! This is why I like this form so much!:rockin: