Beer Forum

Posted: **Wed Jan 16, 2008 6:12 pm**

Hey

I got a Brown Ale fermenting in my basement, and just checked... the temp went down to 64 F. Partially due to someone leaving the door from the garage to the basement open.

When I checked the SafAle S-04, it says 59-74 F for fermentation, so will this all ferment out ok? or do I have to find a warmer spot for it?

College brewing is tough...

Posted: **Wed Jan 16, 2008 6:15 pm**

It'll be fine, it may take a day or so longer but you should end up with a nice clean beer.

Posted: **Wed Jan 16, 2008 6:20 pm**

BadRockBeer wrote:It'll be fine, it may take a day or so longer but you should end up with a nice clean beer.

perfect! cause that'll be the fermenting conditions I'll have to live with for the rest of the winter...

Posted: **Wed Jan 16, 2008 6:33 pm**

BadRockBeer wrote:It'll be fine, it may take a day or so longer but you should end up with a nice clean beer.

+1, virtually all my ales are done 62-66F, and I've never had an issue with attenuation, off flavors, having to repitch, etc. I don't really do Belgians and I like my brews to fall on the cleaner side of things when it comes to the yeast's contribution. Works well for me.

Consistency with the temp is really more important to a large extent.

Posted: **Wed Jan 16, 2008 11:58 pm**

Aside from it taking longer, you'll also get lower levels of fruity esters, but you may get a bit of diacetyl to go with it. But slight touch of diacetyl in a Brown ale is not a bad thing, in fact it will add some character to it, IMO.

Posted: **Fri Jan 18, 2008 5:25 pm**

...but do you need to bring the temps up to let the yeast clean up?

Posted: **Fri Jan 18, 2008 6:19 pm**

it's that extra couple of days that brb refered to. you'll be fine and your beer should have a very clean profile, nothing too hot or too fruity. enjoy!

Posted: **Wed Jan 30, 2008 3:29 pm**

ok.. I just bought a two cheap thermometers... my bedroom is pretty consistent at just under 68-70... but my basement is sitting in the 50`s.

Definitely too low, It`s been two weeks and not much action is left in the fermenter. Now I know where to ferment lagers, but the new issue is, what should I so with this batch. Should I bring the Brown Ale in question up to my room so it can finish anything not fermented.

Thanks, now I am off to find a new ale fermentation room ;-)

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