General Category > Yeast and Fermentation

Yeast temp requirement conflict

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morticaixavier:
So, here is my situation. I have 8 gallons of robust porter sitting in my fermentation fridge at ~62 It's the Whit labs german ale (wlp029?). It's been there 2 weeks, probably pretty much done, haven't taken a reading cause I don't have a free keg to accept it all anyway. tomorrow I am going to brew a saison, just a little 1.038 sort of table saison for the hot weather. WLP 565 is the yeast. I could ferment the saison out side the fridge, except it is running about 100-105 here right now and, while saison like high temps I suspect that's a little extreme.

So will it finish at 62? or will it stall? I could probably safely bump the temp in the fridge up to 64 or even 68 without doing to much to the porter at this point right?

tygo:
Yeah, if the beer that's in there is completely done I wouldn't worry about bumping up the temp in the fermentation fridge.

hokerer:

--- Quote from: tygo on June 16, 2012, 04:00:38 PM ---Yeah, if the beer that's in there is completely done I wouldn't worry about bumping up the temp in the fermentation fridge.

--- End quote ---

Agreed.  It should be safe to bump up the porter since it's well past the "vigorous" phase of fermentation.  That's where the temp control is the most important.

bluesman:
I suggest taking a gravity reading to be certain it is finished, then you could cold crash and keg it when a keg becomes available. If it's not finished, then I would raise it up to 70 degrees for a few days to finish.

majorvices:
you are fine running the saison in the high 60's, low 70's and letting the kolsch sit along for the ride for a week or two. not going to hurt the kolsch any.

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