Averagely Perfect American Stout - Poll #33 - Fermentation Temp

I chose 68 since that is about the ambient temp I have found in my abode

 

Vikeman, I feel bad about this. I really wanted the ferm temp to be 64 but saw some higher votes and decided to vote 62/63 to lower the mean/median/mode to what I really wanted. But I brewed today, then drank a few . . . and forgot to cast my vote that may have spared you some mental trauma. Sorry about that . . . but al-key-hall is responsible .

 

I've got around 5 ft by 4 spot in my garage for my ferm freezer. Then around 4x3 ft for my hop and meat freezer. Then another 4x4 spot for my keezer.

If your wondering, yeah, I have room for a car in there.

 

65 isn't a bad spot. That'll give ya some +/- room to work with. Over 66 I find the yeast to start tossing some fruit and I don't want that in my stout. Had it in a RIS a year or so back and did not like.

If we were making a cherry chocolate stout, then hell yes warm.. But we aren't.

 

Does anyone have any first hand experience with toasting oats that they would like to share?

I've never done it myself but I have heard of a few ranges:
Oven Temperature: 200-275*F
Time in Oven: 30 minutes to 1 hour to "until the edges of the oats begin to brown"
Storage: Paperbag for 2 days-14 days

 

Sorry i missed this thread. Youre all talking about ambient temps right? Well my basements at 63/64 right now, so Ill say I vote for 64. Depending on the yeast, how much warmer do you think ferm temps could get? Ive heard up to 10 degrees more, but really? Thats gotta be one beast of a yeast creating that much heat.

 

I let a glass of water sit on my basement floor all night. The temp of the water is teetering between 63-64 degrees. So i should pretty much expect it to be around 5 degrees warmer during fermentation. Is 69 degrees too hot to make a couple pale ales? I dont want them to taste banana-y. I spose I could put the carboys/buckets in the bathtub with a wet shirt on them, but Id rather just leave them in the basement. Im not brewing til next weekend, and I havent brewed in a couple years, but I was always getting too much banana in beers. Im brewing an English and American pale(all grain SMaSH)

 

Thanks Vikeman. I appreciate it, I dig most of the advice I see you giving ppl , gotta love this site.