| Author |
Message |
    
Ernie Kautzmann
New Member
Username: Erniek
Post Number: 5
Registered: 10-2007
Posted From: 72.91.233.90
| | Posted on Monday, December 10, 2007 - 01:56 am: | 
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What effect will starting a fermentation at 78 degrees and gradually dropping to 72 overnight have on a basic bitter? (OG 1042). I will allow it to drop another 2-4 degrees during the day so after 1 day I will be at 68. Any problems this might cause with a low gravity beer? |
robert rulmyr
Advanced Member
Username: Wacobob
Post Number: 959
Registered: 02-2003
Posted From: 24.155.156.156
| | Posted on Monday, December 10, 2007 - 12:20 pm: |
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Depends on how much yeast you pitch...how active the ferment at near 78 degrees. You could get some of those 'band aid' flavors. I'll bet you will be OK though. My 2 cents. |
Paul Erbe
Advanced Member
Username: Perbe
Post Number: 976
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Monday, December 10, 2007 - 03:31 pm: |
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Once the fermentation starts it might also be difficult to lower it just through ambient air temp as the fermentation will be creating it own heat.
(Message edited by perbe on December 10, 2007) |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3000
Registered: 03-2003
Posted From: 209.155.236.154
| | Posted on Monday, December 10, 2007 - 08:26 pm: |
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My experiance has been that it's much better to pitch cooler and let it warm to the fermentation temp you want than the way you're proposing.
Paul is correct. Although it's less of an issure with a low OG than a high OG. Starting at a higher temp is going to give you more esters than starting at a lower temp. too. |
Ernie Kautzmann
New Member
Username: Erniek
Post Number: 6
Registered: 10-2007
Posted From: 72.91.233.90
| | Posted on Tuesday, December 11, 2007 - 01:31 am: |
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I have a fridge set up to ferment. It was at 78 around 11 pm and when I checked it the next morning at 7 am it was fermenting at about 72 gradually lowering to 66 by evening. Next day (Monday) it was at 64 and fermentation had slowed. I raised temp to 70 deg. now and will let it finish for a couple of days. (Or should I let it sit and condition longer?) |
tim roth
Advanced Member
Username: Hopdude
Post Number: 575
Registered: 03-2003
Posted From: 12.206.8.165
| | Posted on Tuesday, December 11, 2007 - 01:49 am: |
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Ernie-
It will probably have fruity esters aplenty.
Other than that, it will be beer, albeit not quite what you exactly wanted for a basic bitter. cheers,tim |
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