Yeast temp question

Discussion in 'Homebrewing' started by Christopher_charles, Oct 17, 2014.

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  1. Christopher_charles

    Christopher_charles Initiate (0) Aug 27, 2014 Pennsylvania

    hello all, I am still a recently young brewer, having done 7 or 8 batches in the last year. I recently moved back home to pa after living in RI for school. My question is what strains of yeast work best for these conditions where my batches are sitting at 72 degrees. Also any simple ways to help drop the temp of my surroundings if need be? Or am I best off just waiting the last few weeks until the hard frost hits?
     
  2. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    72 ambient air temps mean 75+ degrees fermentation temps. that is workable for some yeast varieties, not advisable for most and not really possible with many. you cant brew a lager for example.

    get to know Saison, French or Belgian. Belgian strains in general will work, though perhaps not ideally. Depends on your beer and your expectations. also, look up swamp cooler and fermentation chamber. plenty of DIY work arounds are out there. be a homebrewer, improvise.
    Cheers.
     
  3. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Buy a cheap plastic storage bin. Put your fermentor in there, wrapped in a towel, and fill with cold water. Put it in a cool room with a box fan turned on it. Drop frozen milk jugs with water into it on a rotating basis. Its actually a pretty easy, cheap, and not very labor intensive setup. Works well unless you don't have AC and its the middle of summer
     
    JackHorzempa and inchrisin like this.
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    ^^^ This, if you want to keep it cheap. If you want to go big, you'll get an external thermostat ($50-150) and another fridge/freezer ($50 on CraigsList, and up). Space isn't a valid complaint. If you have room for a big Tupperware, you have room for a fridge. :slight_smile:
     
  5. Christopher_charles

    Christopher_charles Initiate (0) Aug 27, 2014 Pennsylvania

    Thanks for the input all. I should have mentioned that my ambient temp is not 72. That is the temp my fermenter is reading for the beer. I am not sure what the ambient temp is. My guess would be high 60 to low or mid 70.
     
  6. Vogt52

    Vogt52 Initiate (0) May 25, 2014 Maryland

    You could consider a chest freezer with a temperature controller (a more expensive option). That way you can keep close control on your fermentation temps. I'm in the process of acquiring one.
     
  7. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    I forgot to answer your first question. If you are not wanting to do Belgians two yeast varieties that supposedly do well in the low 70s are London Ale III and British Ale II from Wyeast.
     
  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I have fermented with US-05 in the low 70s and those beers turned out fine.

    Cheers!

    P.S. The manufacturer's recommended range for US-05 is 59-75 degrees F.
     
  9. Christopher_charles

    Christopher_charles Initiate (0) Aug 27, 2014 Pennsylvania

    Thanks for all the input. Hopefully this batch comes out well. I will look into the other strains for further batches.
     
  10. Christopher_charles

    Christopher_charles Initiate (0) Aug 27, 2014 Pennsylvania

    After 5 days the temp reading on the fermenter is 68 70. And the airlock shows significantly less activity. Worried that I did not get a full fermentation. Do I need to relif h to my carboy or just measure the sg and let it settle and bottle ferment?
     
  11. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “Worried that I did not get a full fermentation.” Why? I have had fermentations complete in 3-4 days.

    Cheers!
     
  12. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Take a gravity reading several days apart and compare them to each other and to your expected Final Gravity for the recipe. That's the only way to know what is happening. As Jack said, you could be done, but maybe you're not. You definitely don't want to bottle until you are certain that the fermentation is complete or you could end up with bottle bombs.
     
  13. Christopher_charles

    Christopher_charles Initiate (0) Aug 27, 2014 Pennsylvania

    All other batches I have brewed had been done over a very cold winter, and had been 10 days up to almost two weeks. I was worried that with such a short fermentation time the beer may not have gone through full fermentation. I will let it sit for a few more days and take an sg reading. Thanks for the help.
     
  14. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    you can't guess at this if you're on the fence like high sixties to low to mid seventies. If you are SURE you're staying at like 67-68 all day long, that's do-able. Fluctuations into the seventies, that's a no-go.

    I used to ferment in a closet that was a steady 68 degrees and was able to use US-05, S-04 etc just fine. But these days I prefer 62-64 (in my temp controlled freezer) and wouldn't suggest going ANY higher than 68 ambient air, because you beer will be a bit warmer during peak fermentation.
     
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