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rjmanning

Question about temps

13 posts in this topic

Ok guys, I have started a batch of the Australian Sparkling Ale.  I put my LBK in a cooler and I've been using frozen water bottles so that the temp on my stick on temp gauge read between 61-64F.  This is based upon comments I have read on this forum.

 

However, I noticed the instructions on the website says the fermentation temp should be between 68-72F.  I guess my question is should I be  letting the gauge on the LBK read higher (the 68-72F) or should I keep with the lower temp that I've been using.  

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61-64 will work fine, though it is a little cool. Trying bringing it between 65-68 for best results. That's the sweet spot. You can ferment the beer at 68-72 if you want beer in 2 weeks, but "low and slow" is always the best - 3 weeks at 65-68.

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15 hours ago, Nickfixit said:

So at 61-64 do you need 4 weeks?  or 5?

 

 

 

13 hours ago, RickBeer said:

No.  Almost never do you go more than 3 weeks.

 

You can go 4 weeks if you're brewing a lager, though it's not really necessary. But then you'd be brewing at 45-55, not 61-64. Ale yeasts will always brew for no more than 3 weeks or you can risk autolyzation of the yeast, which can cause off-flavors. Lagers don't experience this problem as much. Instead, it's diacetyl you have to worry about for those. So the last few days of fermentation are typically brought to room temps to allow diacetyl reduction (a diacetyl rest).

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On ‎5‎/‎19‎/‎2017 at 0:32 PM, MRB Josh R said:

 

 

You can go 4 weeks if you're brewing a lager, though it's not really necessary. But then you'd be brewing at 45-55, not 61-64. Ale yeasts will always brew for no more than 3 weeks or you can risk autolyzation of the yeast, which can cause off-flavors. Lagers don't experience this problem as much. Instead, it's diacetyl you have to worry about for those. So the last few days of fermentation are typically brought to room temps to allow diacetyl reduction (a diacetyl rest).

Well - I will now test them, and if they are not done - warm them up a bit.

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On 5/18/2017 at 2:44 PM, rjmanning said:

Ok guys, I have started a batch of the Australian Sparkling Ale.  I put my LBK in a cooler and I've been using frozen water bottles so that the temp on my stick on temp gauge read between 61-64F.  This is based upon comments I have read on this forum.

 

However, I noticed the instructions on the website says the fermentation temp should be between 68-72F.  I guess my question is should I be  letting the gauge on the LBK read higher (the 68-72F) or should I keep with the lower temp that I've been using.  

Brewing @ 61-64 will be good, just be sure to raise temp to 67ºf or so the last 48hours for a diacetyl rest... allows yeast to eat off flavor causing compounds 

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16 hours ago, Nickfixit said:

Well - I will now test them, and if they are not done - warm them up a bit.

So - they needed a little more than 3 weeks.............. otherwise I get gusher bottles as before. The Saison was up to 76 deg. at one point, and the others needed to be at high 60s rather than low 60s to finish. So here are details FYI. It looks like nothing is cookie cutter really.

 

Well, the Dortmunder Export is done (sorry I had misidentified it as Baltic Porter I think) BRIX steady at 8.3 for a few days. But it took 24 days (+ 2 to check it was done). S-05

The Double Deluxe Porter is surely done too at  24 days (at least it is FG 1.010 5.5 ABV for Porter HME and 2 LME packs (Smooth and Robust). (BRIX down from 7.2 on 19th to 6.6 today). I will give it 2 days to see. Mr B Ale yeast

The Saison is really drying out at current FG of (BRIX 11.6 start, 6.6 now, --> ) 1.002 and ABV of ~ 6.0 but it may not be done yet, Although based on fermentables I think it is pretty close and that is after 2 weeks using 3711 yeast. (really aggressive...). I will leave it a few more days to be sure.

Saison

Mr B Canadian Blonde 13 IBU, 3.5 ABV, 1.56 lb DME eq.
0.25 lb Pilsner DME, 0.5 lb Wheat DME, 4 oz Vienna Malt Grain mash, 0.2 lb clear Candi sugar
Hops need 7 IBUs  - 0.5 oz each  Strisselpalt and Saaz mixed. 0.5 oz boil 10 min, 0.5 oz at flameout.
Yeast Wyeast 3711

 

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I have a similar qustion relating to this topic. Just got back from a week long vacation and I noticed that my Howling Red Ale was between 61 and 64 degrees. We had turned off our thermostat in our house for the past week ( didn't want to pay for heat if we're not here)  and when we got back the temp in the house was 60 degrees. I am scheduled to bottle my beer this Saturday the 27th. Is there anything that I should do? It's in the basement, next to the heater room. Do I need to bring the temp up somehow or can I just bottle as is?

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Just now, RickBeer said:

If you went 21 days, it should be fine.

Saturday will be the 21st day and the first week WAS at the correct temp.

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7 minutes ago, MetalKdub said:

Saturday will be the 21st day and the first week WAS at the correct temp.

If the first week was at the correct temp, you will be fine.

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