Want to start another batch

[Willbrew]

I have had my porter in the ferment cooler for a week now and all is going well. The temp is 65. Here is my dilemma and question. I only have room for one batch at a time and i want to start another batch. Can i take the porter out and move it to 74 degrees for another week so i can start another? And if i do how will that affect the flavor of batch 1.

 

[Hackinjeebs]

Got room to create a swamp cooler?

 

[usfmikeb]

Is the porter at FG?

 

[Willbrew]

Got room to create a swamp cooler?

I do have the room but i am not on a well and that would cost me a fortune to have constant running water

 

[Willbrew]

Is the porter at FG?

The OG was 1.065 and i took a reading the other day and it was at 1.025. The recipe i used didnt specify gravity. So i am hoping to get to 1.020 or a little lower.

 

[Rivenin]

is there anyway to expand the one you have now?
i wouldn't honestly worry too much after a week, MIGHT create some off flavorrs, but if you are already at your FG i'd highly doubt it.

 

[Hackinjeebs]

You can take a bucket or tub or something along those lines, fill it with water, insert your carboy and switch out bottles of ice daily to maintain a low temperature. But yeah, after primary fermentation occurs, temp control becomes less* of an issue.

 

[Willbrew]

is there anyway to expand the one you have now?
i wouldn't honestly worry too much after a week, MIGHT create some off flavorrs, but if you are already at your FG i'd highly doubt it.

I can expand the one i made and probably will. Im not sure at this point if the og will go any lower. I was just curious how much of an impact it would have if i did store it at my house temp at this time

 

[usfmikeb]

If you're at FG, it isn't an issue. If you're not at FG, then there's the possibility of esters being created that could produce off flavors.

 

[afraziaaaa]

What is the temperature range of your yeast?

 

[Willbrew]

What is the temperature range of your yeast?

Its 62 to 72