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Date: 25 Sep 2006 12:56:27
From: Gerard Eberlein
Subject: Too Cold Fermentation?
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Just in the last 2 months I got a therm regulator for my fridge. It works
fine but yesterday I brewed my own version of an Arrogant Bastard, put it in
a 6.5 glass carboy and into the fridge with the therm set for 63F. Well my
fridge is in the garage where it's not heated and the outside temp has been
in the high 50s so the fridge won't go up in temp, it's hovering around
60-62. The temp on my carboy therm says 65 and to top it all off when I
pitched I thought the wort was 68 when it was actually 66. It started
showing sign of CO in about 8 hours but this morning, about 18 hours later
it hadn't formed much of a krausen like it did before. @ 24 hours the
krausen is still getting bigger but very slowly compared to the last time I
brewed this.
My question is...will 65 wort temp and 61 fridge temp be warm enough for
Wyeast 1056 to be thorouhly effective? I assume the total ferm time will be
longer at these temps as well. Last time I brewed this the wort temp was
about 68. Guess I'm gonna have to invest in a ferm therm now :( Thanx
in advance.
Gerard
Gerard
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Date: 25 Sep 2006 13:07:44
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Too Cold Fermentation?
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Gerard Eberlein wrote:
> Just in the last 2 months I got a therm regulator for my fridge. It works
> fine but yesterday I brewed my own version of an Arrogant Bastard, put it in
> a 6.5 glass carboy and into the fridge with the therm set for 63F. Well my
> fridge is in the garage where it's not heated and the outside temp has been
> in the high 50s so the fridge won't go up in temp, it's hovering around
> 60-62. The temp on my carboy therm says 65 and to top it all off when I
> pitched I thought the wort was 68 when it was actually 66. It started
> showing sign of CO in about 8 hours but this morning, about 18 hours later
> it hadn't formed much of a krausen like it did before. @ 24 hours the
> krausen is still getting bigger but very slowly compared to the last time I
> brewed this.
>
> My question is...will 65 wort temp and 61 fridge temp be warm enough for
> Wyeast 1056 to be thorouhly effective? I assume the total ferm time will be
> longer at these temps as well. Last time I brewed this the wort temp was
> about 68. Guess I'm gonna have to invest in a ferm therm now :( Thanx
> in advance.
> Gerard
At this temperature your beer should actually be better (assuming you're
looking for cleaner). 1056 will ferment fine in the upper 50s. If you
want faster starts, next time use a starter (or a bigger starter). You
should have no temperature related problems with attenuation.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 25 Sep 2006 20:41:43
From: David M. Taylor
Subject: Re: Too Cold Fermentation?
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"The Artist Formerly Known as Kap'n Salty" <mikey666@666swampgas.666com >
wrote in message news:45181ab8$0$9826$c3e8da3@news.astraweb.com...
>
> At this temperature your beer should actually be better (assuming you're
> looking for cleaner). 1056 will ferment fine in the upper 50s. If you want
> faster starts, next time use a starter (or a bigger starter). You should
> have no temperature related problems with attenuation.
1056 is supposedly the same as WLP001, and I can tell you with certainty
that WLP001 works just fine all the way down to 55 F. I wouldn't worry at
all in the 60s.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 25 Sep 2006 17:46:00
From: John 'Shaggy' Kolesar
Subject: Re: Too Cold Fermentation?
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On Mon, 25 Sep 2006 12:56:27 -0400, <dormouse@charter.net > wrote:
> My question is...will 65 wort temp and 61 fridge temp be warm enough for
> Wyeast 1056 to be thorouhly effective? I assume the total ferm time will be
> longer at these temps as well. Last time I brewed this the wort temp was
> about 68. Guess I'm gonna have to invest in a ferm therm now :( Thanx
> in advance.
It'll be fine. At lower temps you will get less by products, but the
fermentation will take slightly longer. Ale yeast should have no problem
fermenting at 65F.
John.
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Date: 25 Sep 2006 13:43:45
From: Dan Logcher
Subject: Re: Too Cold Fermentation?
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Gerard Eberlein wrote:
> Just in the last 2 months I got a therm regulator for my fridge. It works
> fine but yesterday I brewed my own version of an Arrogant Bastard, put it in
> a 6.5 glass carboy and into the fridge with the therm set for 63F. Well my
> fridge is in the garage where it's not heated and the outside temp has been
> in the high 50s so the fridge won't go up in temp, it's hovering around
> 60-62. The temp on my carboy therm says 65 and to top it all off when I
> pitched I thought the wort was 68 when it was actually 66. It started
> showing sign of CO in about 8 hours but this morning, about 18 hours later
> it hadn't formed much of a krausen like it did before. @ 24 hours the
> krausen is still getting bigger but very slowly compared to the last time I
> brewed this.
If you're starting to see sign of CO you should probably turn off the car engine.
Just kidding.. I've done all my primary in a plastic bucket. I've never seen
any of my batches during the fermentation cycle. I'm really tempted to go buy a
6.5 gal carboy just to watch.
--
Dan
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Date: 25 Sep 2006 14:41:39
From: Gerard Eberlein
Subject: Re: Too Cold Fermentation?
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"Dan Logcher" <dlogcher*xspam*@comcast.net > wrote in message
news:4518154e$0$579$b45e6eb0@senator-bedfellow.mit.edu...
>
I've done all my primary in a plastic bucket. I've never seen
> any of my batches during the fermentation cycle. I'm really tempted to go
buy a
> 6.5 gal carboy just to watch.
I just got my carboy a few months ago...I like big beers and especially ones
with wheat so instaed of fighting with the bucket and the airlock clogging
up, cracking the lid so it can make a mess, I invested another $26 in a
carboy and a blowoff hose. It is pretty cool to watch it ferm...looks like
an aquarium full of seamonkey's aka brine shrimp.
Gerard
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Date: 25 Sep 2006 14:47:11
From: Dan Logcher
Subject: Re: Too Cold Fermentation?
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Gerard Eberlein wrote:
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:4518154e$0$579$b45e6eb0@senator-bedfellow.mit.edu...
>
> I've done all my primary in a plastic bucket. I've never seen
>
>>any of my batches during the fermentation cycle. I'm really tempted to go
>>buy a 6.5 gal carboy just to watch.
>
> I just got my carboy a few months ago...I like big beers and especially ones
> with wheat so instaed of fighting with the bucket and the airlock clogging
> up, cracking the lid so it can make a mess, I invested another $26 in a
> carboy and a blowoff hose. It is pretty cool to watch it ferm...looks like
> an aquarium full of seamonkey's aka brine shrimp.
I've never had any problem with the bucket, which is why I haven't gone out
of my way to get the glass. But I'm only doing regular pale ales, nothing
real big.
--
Dan
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Date: 25 Sep 2006 10:28:12
From: Denny Conn
Subject: Re: Too Cold Fermentation?
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Gerard Eberlein wrote:
> My question is...will 65 wort temp and 61 fridge temp be warm enough for
> Wyeast 1056 to be thorouhly effective? I assume the total ferm time will be
> longer at these temps as well. Last time I brewed this the wort temp was
> about 68. Guess I'm gonna have to invest in a ferm therm now :( Thanx
> in advance.
No problem...
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 27 Sep 2006 05:19:08
From: Scotty B
Subject: Re: Too Cold Fermentation?
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What is the coldest temp at which one can brew beer? (Besides,
obviously, freezing temps)
Scotty B
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Date: 27 Sep 2006 14:38:22
From: John 'Shaggy' Kolesar
Subject: Re: Too Cold Fermentation?
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On 27 Sep 2006 05:19:08 -0700, <michaellasalle@gmail.com > wrote:
> What is the coldest temp at which one can brew beer? (Besides,
> obviously, freezing temps)
Technically, anything above freezing will work. The colder it gets the
slower it's going to ferment though. You'll reach a point where the yeast
is working so slowly that it's essentially dormant. They don't really go
100% dormant though, so as long as you waited a *really* long time you
could theoretically ferment at just above freezing. I don't think anybody
actually does this though.
On a practical level, ale yeast will generally perform alright down to
the upper 50s, but I probably wouldn't go much lower than 60F. Ideally
I like to aim for mid 60s for most ales. Lager yeast usually works well
in the 50s but could probably go down into the 40s if you wanted to.
John.
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Date: 27 Sep 2006 08:15:35
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Too Cold Fermentation?
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Scotty B wrote:
> What is the coldest temp at which one can brew beer? (Besides,
> obviously, freezing temps)
>
> Scotty B
>
A number of lager yeasts will work pretty cold -- down to 42F or so,
albeit slowly. Actually, I'm sure they'll go lower, but there's not
really a practical reason to go that low.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 27 Sep 2006 13:27:47
From: Sheheryar
Subject: Re: Too Cold Fermentation?
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For lager brewing, would swings in the temps ranging from 58F to the
mid 40s mess things up? Or could one get away with it -- I am thinking
of lagering this way on my balcony since the Chicago temps are moving
to the 50s soon but nighttime temps drop to the 40s.
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Date: 27 Sep 2006 20:43:44
From: John 'Shaggy' Kolesar
Subject: Re: Too Cold Fermentation?
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On 27 Sep 2006 13:27:47 -0700, <sheheryarhasnain@hotmail.com > wrote:
> For lager brewing, would swings in the temps ranging from 58F to the
> mid 40s mess things up? Or could one get away with it -- I am thinking
> of lagering this way on my balcony since the Chicago temps are moving
> to the 50s soon but nighttime temps drop to the 40s.
Rapid swings are usually not good for the yeast. If the temp drops too
quickly they can go into shock. I wouldn't recommend fermenting that
way, but you can try it and see what happens.
John.
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Date: 28 Sep 2006 09:41:20
From: Denny Conn
Subject: Re: Too Cold Fermentation?
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Sheheryar wrote:
>
> For lager brewing, would swings in the temps ranging from 58F to the
> mid 40s mess things up? Or could one get away with it -- I am thinking
> of lagering this way on my balcony since the Chicago temps are moving
> to the 50s soon but nighttime temps drop to the 40s.
I ferment lagers outdoors in the winter by putting them in a large tub
of water. The extra mass of the water buffers temp swings very
effectively, and you can immerse an aquarium heater in the water if you
need to warm it up.
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Sep 2006 17:23:05
From: John Bleichert
Subject: Re: Too Cold Fermentation?
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Denny Conn <denny.g.conn@ci.eugene.or.us > wrote:
> Sheheryar wrote:
>>
>> For lager brewing, would swings in the temps ranging from 58F to the
>> mid 40s mess things up? Or could one get away with it -- I am thinking
>> of lagering this way on my balcony since the Chicago temps are moving
>> to the 50s soon but nighttime temps drop to the 40s.
>
> I ferment lagers outdoors in the winter by putting them in a large tub
> of water. The extra mass of the water buffers temp swings very
> effectively, and you can immerse an aquarium heater in the water if you
> need to warm it up.
>
> ----------->Denny
> --
> Life begins at 60...1.060, that is.
In central New York I'm pretty sure that would be a carboysicle inside
of a week any time between December and April ;-)
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 28 Sep 2006 10:45:40
From: Denny Conn
Subject: Re: Too Cold Fermentation?
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John Bleichert wrote:
> In central New York I'm pretty sure that would be a carboysicle inside
> of a week any time between December and April ;-)
Yeah, I'm lucky to live somewhere with at least not too bad winters so
that trick works. We usually do get some sub freezing weather, but not
too far below for too long...usually!
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Sep 2006 14:03:40
From: Don Levey
Subject: Re: Too Cold Fermentation?
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Denny Conn <denny.g.conn@ci.eugene.or.us > writes:
> John Bleichert wrote:
>
> > In central New York I'm pretty sure that would be a carboysicle inside
> > of a week any time between December and April ;-)
>
> Yeah, I'm lucky to live somewhere with at least not too bad winters so
> that trick works. We usually do get some sub freezing weather, but not
> too far below for too long...usually!
>
This has me thinking of measuring the temps in the area where I might
put a large tub of water. I'm considering getting a min/max
thermometer (one which marks high and low temps since last reset),
but all the ones I recall seeing were air probes. Does anyone
know, offhand, where I might get one for liquid? It would be
interesting to set the tub out there and see how the temps really
swing. I'd consider a recording thermometer, but I suspect that
they're a bit too expensive (and would still need a liquid probe).
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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Date: 28 Sep 2006 11:16:59
From: Denny Conn
Subject: Re: Too Cold Fermentation?
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Don Levey wrote:
> This has me thinking of measuring the temps in the area where I might
> put a large tub of water. I'm considering getting a min/max
> thermometer (one which marks high and low temps since last reset),
> but all the ones I recall seeing were air probes. Does anyone
> know, offhand, where I might get one for liquid? It would be
> interesting to set the tub out there and see how the temps really
> swing. I'd consider a recording thermometer, but I suspect that
> they're a bit too expensive (and would still need a liquid probe).
I picked one up at Radio Shack for about $20. The outdoor probe really
isn't designed for liquid, but it works fine.
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Sep 2006 14:09:14
From: Don Levey
Subject: Re: Too Cold Fermentation?
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Don Levey <Don_RCB@the-leveys.us > writes:
> Denny Conn <denny.g.conn@ci.eugene.or.us> writes:
>
> > John Bleichert wrote:
> >
> > > In central New York I'm pretty sure that would be a carboysicle inside
> > > of a week any time between December and April ;-)
> >
> > Yeah, I'm lucky to live somewhere with at least not too bad winters so
> > that trick works. We usually do get some sub freezing weather, but not
> > too far below for too long...usually!
> >
> This has me thinking of measuring the temps in the area where I might
> put a large tub of water. I'm considering getting a min/max
> thermometer (one which marks high and low temps since last reset),
> but all the ones I recall seeing were air probes. Does anyone
> know, offhand, where I might get one for liquid? It would be
> interesting to set the tub out there and see how the temps really
> swing. I'd consider a recording thermometer, but I suspect that
> they're a bit too expensive (and would still need a liquid probe).
>
Ah, here we go:
http://www.ambientweather.com/mamidtr900.html
I found another sheet somewhere which says that their probe is
suitable for direct imersion.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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Date: 28 Sep 2006 13:11:53
From: Don Levey
Subject: Re: Too Cold Fermentation?
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Denny Conn <denny.g.conn@ci.eugene.or.us > writes:
> Sheheryar wrote:
> >
> > For lager brewing, would swings in the temps ranging from 58F to the
> > mid 40s mess things up? Or could one get away with it -- I am thinking
> > of lagering this way on my balcony since the Chicago temps are moving
> > to the 50s soon but nighttime temps drop to the 40s.
>
> I ferment lagers outdoors in the winter by putting them in a large tub
> of water. The extra mass of the water buffers temp swings very
> effectively, and you can immerse an aquarium heater in the water if you
> need to warm it up.
>
Interesting idea. I'll have to do some tests to see what overnight
temps (how low for how long) I'd need have to worry about freezing
around the bucket/carboy.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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Date: 28 Sep 2006 06:54:58
From: Jeff
Subject: Re: Too Cold Fermentation?
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Sheheryar wrote:
> For lager brewing, would swings in the temps ranging from 58F to the
> mid 40s mess things up? Or could one get away with it -- I am thinking
> of lagering this way on my balcony since the Chicago temps are moving
> to the 50s soon but nighttime temps drop to the 40s.
You could put it in an insulated box to stabilze the temperatures
somewhat. On the other side of the equation, fermentation will generate
a little heat, which will push the box temperature up, but you could
get an idea by building the box, putting in a carboy of water, and read
the temperature over a few days. Then add a few degrees for the
fermentation heat.
--Jeff
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Date: 29 Sep 2006 04:54:16
From: Scotty B
Subject: Re: Too Cold Fermentation?
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Don Levey wrote:
> > I ferment lagers outdoors in the winter by putting them in a large tub
> > of water. The extra mass of the water buffers temp swings very
> > effectively, and you can immerse an aquarium heater in the water if you
> > need to warm it up.
> >
> Interesting idea. I'll have to do some tests to see what overnight
> temps (how low for how long) I'd need have to worry about freezing
> around the bucket/carboy.
> --
> Don Levey $ cd /pub
> Framingham, MA $ more beer
> NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
> will be used to tune the blocking lists.
Let us know what you find. I live in IA and winters can get very cold.
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