thoughts on fermentation temps.

[GalenSevinne]

I am brewing a barleywine and have been keeping the temps around 58 degrees. I know this is on the low end of the temp range for healthy fermentation but even at 58 degrees the fermentation is very active. I think if it was warmer like 65 or so it would become really messy.

Could this be too cold at 58? I was thinking baout warming it to about 63 or so as it slows down to maybe get more work out of my yeast.

Any thoughts? thanks.

 

[phatuna]

What kind of yeast are you using?

 

[GalenSevinne]

wyeast 1728

 

[john from dc]

this is pretty much what i do with all my big beers. start low when ester and fusels are more likely to be created, and finish high to get those last couple points of attenuation.

i don't have any experience with that particular yeast but it's worked for me with several belgian strains, s05, nottingham, s04, etc.

 

[EricCSU]

I haven't brewed a beer that big, but when I do, that kind of temp control is my plan. I have done plenty of research on the topic and it seems like you would reduce fusel alcohol and ester production.

Sounds good to me, but I'm a newbie.

Keep us posted on your results, I am interested!

Eric

 

[GalenSevinne]

I haven't brewed a beer that big, but when I do, that kind of temp control is my plan. I have done plenty of research on the topic and it seems like you would reduce fusel alcohol and ester production.

Sounds good to me, but I'm a newbie.

Keep us posted on your results, I am interested!

Eric

the only advice I can give for now is either use a blow off tube or have it ready. this is my 4th beer and I have always been ok with a simple airlock. this time i came home from around 6:00 on sunday from a football game and every thing was fine. I checked it at 8:00 - just two hours later - and the airlock was spewing krausen. i really think the lid would have blown by midnight if i hadn't put a blow off tube on.