Temp Question for Yeast/Aplfewien

[endless889]

first off a big hello to you homebrewers. i'm a newbie 5 gallon maker converting from doing a year or so of the mr.beer basics. friends of mine finally got me to upgrade and GLAD i did. with that, i'm starting to get more into the process and fine tuning fundamentals (which i know vary pending certain recipes)

with that said, my basement hold a temp ranfge of normall 60/61 and can float to 63-65 tops. what's the general rule of thumb for having it go to cold for yeast to become inactive? below 60 right? this apfelwein recipe said to use a dry wine yeast with the apple juice/corn starch for 74 degrees for a few weeks...my friends said they do theres at 65 ...am i too low or looking fine in the basement where i would like to just leave my carboys/fermenters accordingly?

looking forward to making up some wicked personal recipes that i'd be glad to share once i really get going.

jay

ps: in one carboy aplfewein in another secondary young's choco stout clone (seemed fine at basement temp fermenting - 61 degrees)

 

[pompeiisneaks]

Every yeast is different, lager yeasts go down into the 50's. I think 60 may be a bit low for apfelwine, but you need to look at the yeast recommendation, I think the yeast I use for mine is a montrachet wine yeast, and its operational range is 60-80 per the morebeer site. But it totally depends on your specific yeast.

 

[endless889]

is was actually red star. i'll have to go back and look at the label again. just nailing down some basics (learning from experience) and moving forward. i don't know if i'm addicted to beer or the art of brewing beer