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Date: 07 Nov 2006 22:33:24
From: David M. Taylor
Subject: lager ferment at 47 F - okay?
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Quick question for all you lager experts out there.....
Do you think my doppelbock is still going to ferment at about 47 F? I used
WLP820 Oktoberfest lager yeast (and a 3-quart starter), which specifies an
optimum temperature range of 52-58 F. Fermentation was going strong (for a
lager) at about 55 F in a the cool corner of my basement for about 5 days,
but I got concerned because I want this brew to ferment as clean as
possible, and I really don't care how many weeks/months it takes to ferment
to completion, so I decided to move it from the basement to the garage at an
average of about 47 F (sitting in a tub of water). But, is 47 F too cold?
Based on the bubbling of the fermentation lock alone (I know, I know, I
shouldn't be a bubble watcher, but I confess, I still am), it sure seems
like fermentation came to a screeching halt when I moved it out to the
garage. I suppose I could check the gravity, but I am interested in what
you guys think. Does a quick 7-8 degree change shock the yeast such that it
all quits fermenting and settles out right away, or should there still be
plenty of yeast in fermentation mode at this lower temp? Curious if any of
you guys have any experience. Thanks.
If nothing else, I will check the gravity in a few days and see how it's
doing. Who knows, maybe fermentation is already complete, it was going
pretty good for nearly a week. I'll give it a little more time first.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 08 Nov 2006 16:27:54
From: John 'Shaggy' Kolesar
Subject: Re: lager ferment at 47 F - okay?
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On Tue, 7 Nov 2006 22:33:24 -0600, <dmtaylor@SPAM.geocities.SUCKS.com > wrote:
> Quick question for all you lager experts out there.....
I'm not the best lager expert, but I'll pitch in my thoughts.
> Do you think my doppelbock is still going to ferment at about 47 F? I used
> WLP820 Oktoberfest lager yeast (and a 3-quart starter), which specifies an
> optimum temperature range of 52-58 F.
The temps ranges they list tend to be on the high side anyway. My guess
would be that it'll do fine at 47F.
> Fermentation was going strong (for a
> lager) at about 55 F in a the cool corner of my basement for about 5 days,
> but I got concerned because I want this brew to ferment as clean as
> possible, and I really don't care how many weeks/months it takes to ferment
> to completion, so I decided to move it from the basement to the garage at an
> average of about 47 F (sitting in a tub of water). But, is 47 F too cold?
> Based on the bubbling of the fermentation lock alone (I know, I know, I
> shouldn't be a bubble watcher, but I confess, I still am), it sure seems
> like fermentation came to a screeching halt when I moved it out to the
> garage.
Lagers tend to ferment more slowly than ales, and dropping the temp some will
make it cleaner, but will also slow down the activity. Plus, since it was
going for 5 days at 55F already, maybe it was getting ready to slow down
a bit even if you hadn't moved it.
With all of those combined, it doesn't surprise me that activity slowed. I
don't think there's anything wrong with leaving it at that temp to finish
though. IMO, leave it alone for a while and then take a gravity reading to
see what it is doing.
> I suppose I could check the gravity, but I am interested in what
> you guys think. Does a quick 7-8 degree change shock the yeast such that it
> all quits fermenting and settles out right away, or should there still be
> plenty of yeast in fermentation mode at this lower temp? Curious if any of
> you guys have any experience. Thanks.
Yes, a temp drop does tend to shock the yeast. They should recover though
and continue fermenting. Maybe activity will pick up a bit a day or so after
the temp drop occured? If this is what happened, and you see signs of them
getting active again, it might not be a bad idea to "rouse" the yeast (IE,
swirl the fermenter) in order to help get them back into suspension.
John.
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