Hi, I am about to start brewing and have been monitoring the temperature in my home and the places where I will do my primary fermentation and then after bottling. All day long it is about 21 to 21.5 degrees and at night if it is cold it will come down to 20. Is that Ok?
Thanks
Temperature
It really depends what you want to brew
Its a bit warm for lagers, but pretty good for ales
It does depend on the yeast you are going to use.
Might be worth looking at the limits of some of the yeasts you want to try
I hope that helps
Its a bit warm for lagers, but pretty good for ales
It does depend on the yeast you are going to use.
Might be worth looking at the limits of some of the yeasts you want to try
I hope that helps
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
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steve_flack
Depends what yeast you've been using. Many Lager kits actually use ale yeasts and 20-22C is what you'd expect to use for an ale yeast. So it will taste like it was intended. If you've used a lager yeast it will taste fruitier than a proper lager would.brewbie wrote:What will happen if its been fermenting at 20-22C??
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brewbie
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prolix
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Aleman
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The issue with insulating the FV from the cold at night means that unless you remove it during the day it could get too warm during the day.
I will admit that the one thing that made most of an impression on the quality of my beers was temperature control. When fermenting the wort needs to be protected from big swings in temperature, as this really confuses the yeasties (Come on they are single celled, how big do you reckon their brains are?
). Ideally throwing an old duvet over the FV or wrapping it in a camping mat or two should prevent the temp of the wort (the important one) dropping too low, particularly in the initial stages of the ferment. Bear in mind that fermenting wort generates its own heat so you may find that the wort temp can get too high (Probably not unacceptably though). I have found a 5C difference between the air temp and wort temp, but that is a bigger brew length and so more heat.
I will admit that the one thing that made most of an impression on the quality of my beers was temperature control. When fermenting the wort needs to be protected from big swings in temperature, as this really confuses the yeasties (Come on they are single celled, how big do you reckon their brains are?
). Ideally throwing an old duvet over the FV or wrapping it in a camping mat or two should prevent the temp of the wort (the important one) dropping too low, particularly in the initial stages of the ferment. Bear in mind that fermenting wort generates its own heat so you may find that the wort temp can get too high (Probably not unacceptably though). I have found a 5C difference between the air temp and wort temp, but that is a bigger brew length and so more heat.