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Author Topic: Going out of Town  (Read 888 times)

Offline DPMills

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Going out of Town
« on: December 11, 2017, 10:16:42 pm »
Hi all. Been brewing a few months now but finally joined the forum.

I had a quick question regarding fermentation temperatures while I'm out of town. I'm planning to be gone for 12 days and the outside temp will be around 50 the whole time. Currently I have the heat on 67 but wanted to turn it down to 55 while I'm gone to save some bucks. My question is whether this will harm to fermentation or anything while I'm gone. I have one in secondary and one that will be in primary 2 weeks when I'm gone (pretty sure he has finished up already). Since this is 'nearly' lagering temperature will it help cold crash and clarify the beer? Really I'm more worried that maybe the yeast might flocculate too much and then they won't bottle condition.

Anyone have any advice?

Offline mainebrewer

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Re: Going out of Town
« Reply #1 on: December 12, 2017, 04:47:21 am »
Sounds like one batch is done and the other is nearly done.
Dropping the heat to 55 degrees won't hurt anything at this stage of the fermentation process.
"It's not that people are ignorant, it's just that they know so much that just isn't true." Ronald Reagan

Offline Frankenbrew

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Re: Going out of Town
« Reply #2 on: December 12, 2017, 05:59:13 am »
Sounds like one batch is done and the other is nearly done.
Dropping the heat to 55 degrees won't hurt anything at this stage of the fermentation process.

It will probably help.
Frank C.

And thereof comes the proverb: 'Blessing of your
heart, you brew good ale.'

Offline brewinhard

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Re: Going out of Town
« Reply #3 on: December 12, 2017, 11:04:02 am »
+1 to the above. You will be all good...