Temperature during fermenation process

[cheeseheadnate]

So I just finished brewing up my first ever batch of beer, I used the "Brewer's Best - English Pale Ale" ingredients kits.

After I got my Wort cooled down to the "70° F, I transferred it to the fermenter and made sure I was at 5 gallons.

I took a reading and came up with 1.044, if I read the hydrometer correctly. The directions specify a OG range of 1.042 - 1.046, so since I was in the proper range I added the yeast.

I then secured the lid, and mounted the airlock. And placed it in the pantry in the basement. The directions state to place the fermenter in a dark, warm, temperature-stable area. (in the 64 - 72° F range).

My storage area is dark √
My storage area is temperature-stable √
My storage area is approx. 64° F(the low end of the recommended 64-72° F)

(Q1) If the temp is at the low end of this temp range how will this impact the fermentation process?

(Q2) If the temp is around 61-62° (slightly below the recommended fermentation temp range) will this really mess things up? If not how will it impact fermentation?

Thanks in advance for the feedback and tips.

 

[RM-MN]

Lower temperatures slow the yeast so your ferment doesn't get explosive. That should result in a cleaner ferment as the compounds that create off flavors are usually produced when the yeast get super active. When the ferment slows as the yeast begin to run out of the sugars, you can bring the temperature up which will help the yeast consume the intermediate products too.

Here's a nice article explaining the life cycle of the yeast much better than I can. http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

[cheeseheadnate]

thank you very much for the feedback, and the link. I really appreciate it.

 

[fartinmartin]

In the colder months my brew area is between 14 and 16C (57-61F) and they are fine, I wouldnt know if I am getting the wrong flavours, but the beers are great.

 

[eadavis80]

Yeah, GENERALLY the consensus seems to be better a few degrees "too cold" than a few degrees "too hot." There are some inexpensive ways to increase your fermentation temperature if the need should arise, however. For example, I put my bucket in a big plastic storage tub, put some water in there and have the temperature regulated by a $10 aquarium heater. Seems to work well. Another easy way thats free is just to wrap a blanket or two around your bucket/carboy - that should warm it up a couple degrees. Plus, know that during active fermentation (usually days 1-3 after pitching) that process can increase temperature of your wort by 3-10 degrees, depending on the yeast strain. Congrats on your first fermentation - it will be the first of many!

 

[RM-MN]

In the colder months my brew area is between 14 and 16C (57-61F) and they are fine, I wouldnt know if I am getting the wrong flavours, but the beers are great.

Nottingham yeast would love that temperature range but Belle Saison would likely not even start at that temperature. It's best to look up the preferred temperature range of the yeast you intend to use before you start your brew.

 

[cheeseheadnate]

I really like your tips eadavis80. And RM-MN I did use Nottingham yeast on this batch, so everything sounds like I'm good at this point. Thanks for the feedback and tips guys ... can't wait to taste these beauties.

 

[cheeseheadnate]

It's best to look up the preferred temperature range of the yeast you intend to use before you start your brew.

Where do you find that information? I don't recall seeing it on the Nottingham packaging, unless I overlooked it. thanks again.

 

[flars]

Best place to find information on a yeast is the manufacturers web site.
http://www.danstaryeast.com/products

Take a look at the "Articles" Very good information.

 

[cheeseheadnate]

thanks flars .... all over that link. appreciate it.

 

[d3track]

Also, if you don't have one, these fermometer strips can be helpful
http://www.northernbrewer.com/shop/fermometer.html