Post Number: 183
|Posted on Friday, October 08, 2004 - 06:41 am: ||
Made a few brews in the past coupla years. All seem to trundle on at the end of fermentation leading to long clearing times and impatient thirst.
Problem is one of temp control. The shed seems to be 10-20C most of the year. My old cellar was similar. I do mainly ales or malty fruity brews as opposed to light crispy lagers.
Rather than building an incubator or juggling the different insulation needed throughout the year, is there a yeast that enjoys the 15C target temp.
I've just checked the Wyeast site and Lagers ~5-13C, ales ~15-23C. I want smack in the middle. Tempted to use lager yeast at higher temp rather than ale at lower. Would ales go to sleep at 15C?
I've not really played with yeast yet. Safale 04 is what the shop sells, that's what I try to use.
Post Number: 43
|Posted on Friday, October 08, 2004 - 10:59 am: ||
WY3538 Leuvan Pale Ale is 15.5C-23C
WY2565 Kolsch is 13C-17C
WY1007 German Ale is 13C-19C
WY2112/WLP810 San Francisco is 14C-18C
You might try any of these with success. The main thing would be to keep the fermentation temperature stable.
Post Number: 184
|Posted on Friday, October 08, 2004 - 11:35 am: ||
Looked at Kolsch and German Ale. Poor flocculators. May try them. May also try my native - Scottish Ale yeast.
I would probably be safer with lager yeast too warm than an ale yeast too cold.
Any thoughts on lager yeasts fermented too warm?
Post Number: 775
|Posted on Friday, October 08, 2004 - 11:50 am: ||
All of the yeasts mentioned would work. I especially recommend the San Francisco lager strain, a Scottish ale strain, or Wyeast 1007. These are excellent fermenters at 15 C (59 F).
Post Number: 479
|Posted on Friday, October 08, 2004 - 12:43 pm: ||
Why not spend the effort & time to retrofit your shed for better temperature control?
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
Post Number: 237
|Posted on Friday, October 08, 2004 - 01:11 pm: ||
I've used WY1728 (Scottish) in as low as 10C with no trouble. I left it in primary for 6 weeks with frequent rousing, however (in a Wee Heavy strength ale). 1007 was done in two weeks at 10C for a normal gravity brew.
Post Number: 2344
|Posted on Friday, October 08, 2004 - 04:17 pm: ||
I would stay away from lager yeasts too warm. I brewed a pils last year with the WLP bock yeast at 16°C and it came out way too fruity.
The Saflager yeast seems to be opposite, fruity when fermented cold, clean when around 14°C or higher.
Besides those already mentioned, I have had success with Nottingham at 15°F, and WY1338 European ale yeast. The WY1338 takes a long time, though. Nottingham is the quickest of any yeast (liquid or dry) at these temps.
I brewed a cream ale this Tuesday, pitched it on a yeast cake of WLP029 German/Kolsch, fermented it in my basement at 16°C, and three days later it is clear and nearly done. But that was from using a fresh yeast cake.
Post Number: 1174
|Posted on Friday, October 08, 2004 - 04:20 pm: ||
> I have had success with Nottingham at 15°F
With what? Yeastcicles?
You don't stop laughing because you grow old, you grow old because you stop laughing.
Post Number: 2346
|Posted on Friday, October 08, 2004 - 04:26 pm: ||
Oops. Damn those Europeans and their funny units!
Post Number: 92
|Posted on Friday, October 08, 2004 - 06:59 pm: ||
Magnus, I wouldn't worry about 1007 being a poor flocculator. My alt is crystal clear - not hazy at all.
Post Number: 187
|Posted on Friday, October 08, 2004 - 07:15 pm: ||
I don't have the patience to convert things from your 100 degree scale to our 212 degree scale, but if you are trying to figure out how to keep your beer warm enough for ales I have a very cheap and easy fix. Go to your local pet store and buy a cheap (~$10 US) submersible 25W heater for an aquarium. The low end should be able to be set as low as 18.3 degree C and stay within .2 degree C. Dip that puppy in sanitizer and drop it in your fermenter. If you think 25W won't be enough then get a 50W, or wrap a blanket around your brew.
When you are done fermenting pull the heater out and let the temp drop and watch your brew clear up.