White lab 0004 Irish ale question

[jdman65]

I started my dry irish stout today. My carboy is in my 70 degree dining room to get it going. Once I see activity will I be able to move this to my basement which is sitting a 61 degrees presently. Any issues?


Thanks as always

Shaun

 

[FVillatoro]

I started my dry irish stout today. My carboy is in my 70 degree dining room to get it going. Once I see activity will I be able to move this to my basement which is sitting a 61 degrees presently. Any issues?


Thanks as always

Shaun

I would move the carboy to the 61 degree closet once I see fermentation activity in the carboy. I figured you have a 5 gallon batch? With that much volume it would take a few days for the temperature to drop all the way to 61, plus fermentation creates heat and it will most likely ferment in the mid 60s do doing that (depending on gravity).

Once fermentation starts to slow down after about 3 days I would take it into a warmer environment though for a D-rest and to help the yeast attenuate fully.