ChrisMack Posted May 27, 2011 Share Posted May 27, 2011 Hi guys, Just wondering what difference the fermenting temperature will have on the brewing process.... As posted in another post i'm currently brewing a Coopers Stout (standard)Fermenting began at 26deg, but over the course of the week we have been subjected to some cooler weather - as we speak (or type[biggrin] )the temmperature has dropped down to 16deg - the yeast is obviously still active as theres still a constant "blurp blurp" from the "dreaded" airlock. Packaging suggests brewing should be in the 21-27deg range, however i'm aware that lagers are better brewed longer over a lower temp....SO... I'm just wondering what effect the "longer fermenting process due to lower temperature" will have on the final beer? Cheers, Chris Link to comment Share on other sites More sharing options...
Matty A Posted May 27, 2011 Share Posted May 27, 2011 A good effect. With the Ale yeast I try to aim for 18C to 20C which makes a cleaner beer with less esters. You may need to bump the temperature up a couple of degrees or it might stop soon but, the lower end of the range is the best place to ferment. Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 27, 2011 Share Posted May 27, 2011 Like Matty said - it sould be ideal to get the temp up a couple of degrees. Try wrapping it in a blanket or something warm. Link to comment Share on other sites More sharing options...
ChrisMack Posted May 27, 2011 Author Share Posted May 27, 2011 aha....thanks guys - heat pad in place and warming!!! [biggrin] Lookin for 18-20deg... Cheers! Link to comment Share on other sites More sharing options...
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