Mon Mar 04, 2013 2:05 am
I finally got around to brewing this recipe Saturday....the wort tasted great, I am very excited about this beer. I am struggling with one issue though..my fermentation. I am using a small fridge (which fits two fermenter buckets perfectly) and a Ranco controller with a fermwrap. The issue is the temp is not getting above 64. The fermwrap might not be working....or maybe it is and it doesnt have enough heat to get it warm enough....easy enough to check. Ranco is working, I have voltage at the plug.
So, my question is if I ferment this beer out at 63-64, what effects or problems could arise from this? Side question, I could bring the fermenter inside in a closet to get a room temp of 70...should I do this at some point?
Some details that may be relevent:
-garage temp is high 40's right now.
-I used Wyeast 1056 and followed the recipe as stated in this thread.
-visible fermentation started within 18 hours and is still going (almost 48 hours)
What else?
thanks,
grebe
"Some find religion because they see the light, others because they feel the heat" -Ray Wylie Hubbard