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Message |
    
q-ceps
Junior Member
Username: Qceps
Post Number: 54
Registered: 11-2004
| | Posted on Monday, January 17, 2005 - 07:03 pm: | 
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Because my cardboard box "fridge" relies on outside air for cooling, and because the weather variations were huge lately, the Safale primary has fermented for eight days, slowly declining from 15 to 10.5 *Celsius. The fermentation appeared normal, with high krausen and all (day 2), which subsided (day 4-5) as the bubbling slowed down (day 5-6). My concern is: could this have happened due to temperature drop instead of completion?
I am trying to decide between two options:
- leave at 10-11 for another 6 days, then transfer to secondary (what I want to do, if fermentation is OK
- raise to 15-16 for completion and possible diacetyl rest (if yeast going dormant), then transfer to secondary
This is the first time I fermented with ale yeast that cold, BTW, so I lack experience. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 1868
Registered: 01-2002
| | Posted on Monday, January 17, 2005 - 07:10 pm: |
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The obvious questions: what was the O.G. and what's the current gravity? |
q-ceps
Junior Member
Username: Qceps
Post Number: 55
Registered: 11-2004
| | Posted on Monday, January 17, 2005 - 07:20 pm: |
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1.054 and dunno. Point understood, however. Will take a measurement tonight.
In general, though, will any ale yeasts do anything below 11*C? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 1869
Registered: 01-2002
| | Posted on Monday, January 17, 2005 - 07:36 pm: |
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I can't speak for Safale at that temperature. Most ale strains are not very active at all at 11 C (52 F), but a couple (Wyeast 1007 and 1728, for example) would still be working. Anyway, a gravity reading will tell you what you need to know. |
Mark Zgarrick
Member
Username: Maz
Post Number: 142
Registered: 10-2003
| | Posted on Tuesday, January 18, 2005 - 04:34 pm: |
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As Bill said, you definitely need to take a gravity reading.
But, I wouldn't be surprised if your beer is done fermenting... Safale (S-04 I assume?) is a quick fermenter (even at 60F). I use it quite a bit and know it will finish a normal strength beer such as yours within a week. Based on your observations with the kreusen and your airlock bubbles, you're probably ready to rack to the secondary. |
Hercules
Junior Member
Username: Hercules
Post Number: 40
Registered: 11-2003
| | Posted on Tuesday, January 18, 2005 - 05:42 pm: |
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My house ale yeast is SAFAle S-04. I've fermented numerous batches at 65 degrees and two recent batches at 60 degrees. My fermentations have all proceeded as you described, with the exception of a Scottish Wee Heavy that took longer. I'll bet you are ready to rack. |
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