I'm looking for a table of temperatures, ie., in a carboy, you would ferment pale to amber beers at 72'F, or in a Primary with a dark beer, 78'F is best, etc.
Thanks!
maxhdcse
Proper Fermentation Temperatures
It
Fermentation temperature is maintained to keep yeast happy. It has little to do with beer color. For example, you may have a dark lager like a Bock beer that requires lagering at low temperatures with a lager yeast. Or you may be brewing a light pale ale that requires a higher temperature while using an ale yeast. The yeast company should provide you with ideal temperatures to maintain while using a particular strain of yeast. Try to use only high quality liquid yeast cultures.
It's the yeast - but do yeast die?
What about if the temperature drops? We have wood heat, and no matter how hard I beat my roommates to keep a fire lit it wouldn't happen to save their lives, so, while I sleep the temp might get down to 58-60'F, then rise back to 75 or so mid-day. Is this -bad- or is it just slowing down fermentation or carbonation? I'm having problems carbonating the darn stuff, in particular with an amber wheat and a chocolate malt porter.
Thanks!
Thanks!
Sometimes the ideal is not practical.
Sometimes we have to work with less than ideal circumstances. Here are some practical solutions (my opinions, take
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lagering
Jeff,
Just thought I'd jump in to this conversation.
I'm fairly new to homebrewing and I've been reading some conflicting theories on secondary fermentation and lagering. I want to make a German/Euro style pilsner and I'm using cool lager yeast. Some books suggest 2-4 weeks lagering (after bottling) at close to 0 degreees (Celsius) while others mention putting the bottles in a warm place after bottling to kick off the secondary fermentation. Which is the better approach (or is there a good combination) to achieve a clean crisp pilsner style?
Just thought I'd jump in to this conversation.
I'm fairly new to homebrewing and I've been reading some conflicting theories on secondary fermentation and lagering. I want to make a German/Euro style pilsner and I'm using cool lager yeast. Some books suggest 2-4 weeks lagering (after bottling) at close to 0 degreees (Celsius) while others mention putting the bottles in a warm place after bottling to kick off the secondary fermentation. Which is the better approach (or is there a good combination) to achieve a clean crisp pilsner style?
Only done ales
I regret to say that I only have experience with brewing ales, thus I haven