Re: Fermentation temp

Thank you both for the advice. I feel like a new dad getting up in the
middle of the night to check my baby for no reason. I wrapped the blanket
again last night and it is still bubbling at one every 5 seconds after 3
days.
I am going to rack it to a secondary on Monday night after one week in the
primary, are there any special temp concerns with the secondary? Thanks for
the advice.


"Scott Sellers" <scottsellers@xxxxxxxxxxxxxx> wrote in message
news:Vhphf.827$Hk1.141@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
> Deacon Bluez <deaconbluez@xxxxxxx>:
>
>>I have my first batch in the primary and it has been bubbling
>>away vigorously for about two and a half days. My concern now
>>though is the temp of the garage were the primary is located. I
>>used a dry pack of Danstar Nottingham Ale Brewers yeast and the
>>garage has been around 60 to 65 degrees. Last night the temp
>>dropped to the low 40's outside and low 50's in the garage. I
>>didn't want to move it since it was doing so well so I wrapped
>>a blanket around the carboy. It is supposed to drop into the
>>30's tonight. I am concerned if I bring it in that I will either
>>disturb the process or shock the yeast if the temp in the house
>>is too warm which is about 73. Will the blanket be enough? Any
>>advice from the vast experience in this group would be greatly
>>appreciated.
>
> Ideally, you'd keep the brew in the low-mid 60's.
>
> If forced to choose, I'd let it come into low 70's before I'd let
> it drop into the 50's. After 2+ days, the bulk of the ferment is
> probably over, so the risk of the yeast throwing off flavors is
> reduced. OTOH, too low temperatures could stop the ferment,
> which would create major PITA and delay.
>
> Don't sweat moving the brew wherever/whenever it takes to keep
> the temp you want.
>
> hth,
> Scott S
>
> --
> Scott Sellers |
> scottsellers@xxxxxxxxxxxxxx |


.

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