Averagely Perfect American Stout - Poll #33 - Fermentation Temp

Vikeman,
Thanks so much for the poll/process.
I look forward to the group results.

Cheers

 

65, that's about where my fermentation chamber (read upstairs bathroom) sits these days.

 

64 because that's what I keep my freezers set on, and that's what I intend to keep them set on*.

*as long as I'm brewing ales, where 64 is a good temp for general fermentation.

 

Never used this yeast before, so before I vote, I want to hear from some who have used it. What has worked for you in the past with 1084?

 

I chose 66* because I wouldn't mind a hint of the fruity esters that Wyeast says 1084 produces when above 64*. Plus 66* is near the mid temp range, and we need 73% attenuation (also mid range, not sure if thats important but it seems right).

Here is the description from Wyeast:

This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 12% ABV

Pretty excited to revisit a strain that I haven't tried in a few years. And cheers to VikeMan for hosting another group recipe build.

 

64, don't love dark fruit esters in my stouts.

 

no vote, no way for me to control temp

 

My fermentation chamber is cold (storage room in basement), so I ferment cold. 62. I think 64 would be my second choice.

 

To be fair my setup is pretty rigged up and involves moving my fermentor around to areas of varying temp, not exactly a modern temp controlled environment.

 

It's a fairly clean yeast IMO, much more like the American strains than the English. I typically ferment it between 64F and 66F with very good results. However, I've never tried to push the temp in either direction so I'm sure if it throws of anything at higher or lower temps. I voted for 65F.

 

Some of you guys need to invest in, or start budgeting for, a proper ferm chamber. I put mine together for about $200...but that was purchasing a brand new chest freezer. You can do it for quite a bit cheaper.

I realize people don't always have money to throw around...I sure don't, but I'd start to prioritize building one. It just makes a huge difference, and allows more consistent results, when you can accurately control the ferm temp.

 

edit: there should be a "not" before sure.

 

Thanks for that info. Based on this and @FeDUBBELFIST above, I went with 67 (right in the middle of the range).

 

That's how I got the beer fridge/kegerator...but chest freezers were few and far between. Unless I wanted one that could fit a Cadillac inside. Which wasn't going to work with my space requirements.

 

Sounds like you missed out on a cheap garage then.

Out of curiosity, what square footages and/or dimensions are people rocking for chest freezer fermentation chambers?

 

Amen brother. My ferm fridge looks like it came over on the Mayflower, was actually a curb-side rescuee . . . but combined with a thermowell temp probe and Mr. Ranco it nails the temperature. I believe this is the single most beneficial upgrade in my entire brew process.

My POS. er . . . fantastic fridge is an undercounter dorm-style fridge. But it tales a 6.5 gallon Ale Pail or a 5'er carboy. In a pinch it could even be used as a real refrigerator.

 

Mine is a 5.3cu.ft., which can only fit one carboy at a time. This was the biggest the wife would allow...it be nice to be able to do two at once...but that's just not possible at our current house (according to my wife).