Homebrewers Association | AHA Forum
General Category => Yeast and Fermentation => Topic started by: ndcube on December 02, 2009, 09:41:58 am
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I have two Ales going right now.
An Imperial IPA (US-05) and an Alt (1007). Both are fermenting in my basement at 54.5F (wort temp).
What can I expect from the colder fermentation? Just longer ferment time? Sulfur (I don't smell any)?
Would it be better if I invest in a couple of fish aquarium heaters for my swamp coolers? My basement could still get a little colder as the winter progresses.
I also plan on doing a Kolsch.
Thanks.
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I have two Ales going right now.
An Imperial IPA (US-05) and an Alt (1007). Both are fermenting in my basement at 54.5F (wort temp).
What can I expect from the colder fermentation? Just longer ferment time? Sulfur (I don't smell any)?
Would it be better if I invest in a couple of fish aquarium heaters for my swamp coolers? My basement could still get a little colder as the winter progresses.
I also plan on doing a Kolsch.
Thanks.
Longer fermentation times and cleaner beers will be the main effects.
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Clear beer... I don't know if I can handle that... Guess I can try. ;D
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I also plan on doing a Kolsch.
Thanks.
I usually fermet my Kolsch @ 50-54F. It gives it a cleaner profile.
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I also plan on doing a Kolsch.
Thanks.
I usually fermet my Kolsch @ 50-54F. It gives it a cleaner profile.
Sweet! That's probably where my basement will be in Janurary.
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Looks good for a steam beer, too. sorry, "California Common"
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Looks good for a steam beer, too. sorry, "California Common"
Man, my pipeline keeps getting longer. Pretty soon I'll be back to brewing Belgian's!
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Just be sure to warm them up near the end to insure they attenuate. That's pretty darn cold for an ale. 58 is about the coldest I go.
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I made a simple ale with Nottingham at 62F. It was too clean. Very bland. I won't do it again unless I throw in some specialty grains or something to give it some flavour.
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Nottingham gobbles up fermentables other yeasts leave behind and creates a pretty dry beer (and clean if used at low temps). I even find US-05 is a little too clean and dry for my taste in most of the beers I've made with it.