Cman
Member
- Joined
- 24/2/14
- Messages
- 19
- Reaction score
- 3
Hey guys
I started extract brewing earlier this year.
I live in Brisbane and have made some nice extract APAs so far fermenting in the ~ 18 – 21 degree range. I have a temp controlled fermenting fridge so all has been well over summer, but ambient temps have been getting down to 5 – 10 degrees overnight lately.
I was just wondering how cold people have gotten away with fermenting? I currently have a porter fermenting with US05 and a (probably extremely inauthentic) Belgian blonde with T58. Both were pitched at around 18 degrees, rising to around 20 at peak fermentation but have now dropped to 15 – 16 degrees (I pitched 10 days ago).
Most of you guys seem to suggest fermenting around 18-20 degrees for US05, but I’m just wondering how low you can get away with.
The low end of the range stated by Fermentis is 12 degrees and the low end of their stated ideal range is 15 degrees. I’m just wondering how likely I am to stall and/or not allow my yeasties to clean up after themselves a bit, particularly because these beers are slightly bigger than I’ve been brewing (1.062 and 1.064 OG).
So my question is… how low can you go? Brisbane brewers, do you find you need heat mats, heat belts etc to properly ferment ales in winter?
Cheers
Cman
I started extract brewing earlier this year.
I live in Brisbane and have made some nice extract APAs so far fermenting in the ~ 18 – 21 degree range. I have a temp controlled fermenting fridge so all has been well over summer, but ambient temps have been getting down to 5 – 10 degrees overnight lately.
I was just wondering how cold people have gotten away with fermenting? I currently have a porter fermenting with US05 and a (probably extremely inauthentic) Belgian blonde with T58. Both were pitched at around 18 degrees, rising to around 20 at peak fermentation but have now dropped to 15 – 16 degrees (I pitched 10 days ago).
Most of you guys seem to suggest fermenting around 18-20 degrees for US05, but I’m just wondering how low you can get away with.
The low end of the range stated by Fermentis is 12 degrees and the low end of their stated ideal range is 15 degrees. I’m just wondering how likely I am to stall and/or not allow my yeasties to clean up after themselves a bit, particularly because these beers are slightly bigger than I’ve been brewing (1.062 and 1.064 OG).
So my question is… how low can you go? Brisbane brewers, do you find you need heat mats, heat belts etc to properly ferment ales in winter?
Cheers
Cman