azazel1024
Well-Known Member
So, I currently have a Pilsner in my fermentation chamber, been in there 11 days at this point and airlock activity is down to maybe a bubble every 45-75 seconds. I am wanting to brew an IPA and I'd love to use my fermentation chamber to keep the temp in check.
My basement is a nice cool 63F on the slab, so that is roughly the temp I want to run with S05, but the fermentation chamber would better help keep things under control during very active fermentation to keep the temp rise to a minimum.
I feel like I could probably safely pull out the Pilsner at this point for 2-3 days to come up to 63F from 53F for a diacetyl rest and toss the IPA in there once it is brewed up (maybe later today?) for the first 2-3 days of active fermentation. Then swap them back again and pull the Pilsner down to 40F for a few weeks of lagering and just let the ambient temps keep the IPA at roughly 63F to finish out fermentation.
Most of what I have heard and airlock/krausen and one or two gravity readings seems to back it up, is that most ale yeasts in the low to mid 60F range manage roughly 70-80% of their fermentation within 48hrs of active fermentation kicking off (IE start of airlock activity).
So, does doing this switcheroo sound like it should be fine?
I'd love to get my second mini fridge converted in time, but it looks like the project box that my STC1000 is going it won't be here until Tuesday or Wednesday next week, though all of the other parts should arrive tomorrow, which is still realistically a bit on the late side. Plus I need to do the grunt work of cutting the door panel, adding some foam board, etc.
Though, it is also possible I won't have time this afternoon/evening to brew and it'll have to be next weekend or later I'll be able to run the IPA in the 2nd fermentation chamber as long as I want to.
My basement is a nice cool 63F on the slab, so that is roughly the temp I want to run with S05, but the fermentation chamber would better help keep things under control during very active fermentation to keep the temp rise to a minimum.
I feel like I could probably safely pull out the Pilsner at this point for 2-3 days to come up to 63F from 53F for a diacetyl rest and toss the IPA in there once it is brewed up (maybe later today?) for the first 2-3 days of active fermentation. Then swap them back again and pull the Pilsner down to 40F for a few weeks of lagering and just let the ambient temps keep the IPA at roughly 63F to finish out fermentation.
Most of what I have heard and airlock/krausen and one or two gravity readings seems to back it up, is that most ale yeasts in the low to mid 60F range manage roughly 70-80% of their fermentation within 48hrs of active fermentation kicking off (IE start of airlock activity).
So, does doing this switcheroo sound like it should be fine?
I'd love to get my second mini fridge converted in time, but it looks like the project box that my STC1000 is going it won't be here until Tuesday or Wednesday next week, though all of the other parts should arrive tomorrow, which is still realistically a bit on the late side. Plus I need to do the grunt work of cutting the door panel, adding some foam board, etc.
Though, it is also possible I won't have time this afternoon/evening to brew and it'll have to be next weekend or later I'll be able to run the IPA in the 2nd fermentation chamber as long as I want to.
