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clarified two sentences, including adding the part about fermenting above freezing
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Bolwerk
Bolwerk
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Though I concur with Wyrmwood's answer, I am assuming you are talking about fermentation more than mashing and boiling.

But II would emphasize that it's important to have a stable fermentation temperature. That temperature can be low for some styles, but should typically be fairly stable and always above freezing, and preferably within the range suggested by the manufacturer for the yeast strain. I would follow package instructions on the yeast you get and find a way to stabilize temperature accordingly.

Preferably there would be enough ambient heat in your garage to stay in a tolerable temperature range. On the other hand, even if there is not, 20 liters of liquid is not going to change its temperature as quickly as a glass of water, much less the atmosphere around it, so you have some leeway. If the temperature shifts 5°C overnight, it probably won't kill your batch. Though, preferably, that shift would still be within the temperature range tolerated by the yeast.

So, I would say, take some temperature measurements and, if they don't work, consider investing in temperature controlling equipment if you have a garage with freezing temperatures and/or wild temperature shifts. Another thing is, if you have to compromise a style a little by picking a yeast that fits your environmental conditions, it is almost certainly not going to have a meaningful negative impact on the outcome unless you are very picky.

Though I concur with Wyrmwood's answer, I am assuming you are talking about fermentation more than mashing and boiling.

But I would emphasize that it's important to have a stable fermentation temperature. That temperature can be low for some styles, but should typically be fairly stable, and preferably within the range suggested by the manufacturer for the yeast strain. I would follow package instructions on the yeast you get and find a way to stabilize temperature accordingly.

Preferably there would be enough ambient heat in your garage to stay in a tolerable temperature range. On the other hand, even if there is not, 20 liters of liquid is not going to change its temperature as quickly as a glass of water, much less the atmosphere around it, so you have some leeway. If the temperature shifts 5°C overnight, it probably won't kill your batch. Though, preferably, that shift would still be within the temperature range tolerated by the yeast.

So, I would say, take some measurements and, if they don't work, consider investing in temperature controlling equipment if you have a garage with wild temperature shifts. Another thing is, if you have to compromise a style a little by picking a yeast that fits your environmental conditions, it is almost certainly not going to have a meaningful negative impact on the outcome unless you are very picky.

Though I concur with Wyrmwood's answer, I am assuming you are talking about fermentation more than mashing and boiling.

I would emphasize that it's important to have a stable fermentation temperature. That temperature can be low for some styles, but should typically be fairly stable and always above freezing, and preferably within the range suggested by the manufacturer for the yeast strain. I would follow package instructions on the yeast you get and find a way to stabilize temperature accordingly.

Preferably there would be enough ambient heat in your garage to stay in a tolerable temperature range. On the other hand, even if there is not, 20 liters of liquid is not going to change its temperature as quickly as a glass of water, much less the atmosphere around it, so you have some leeway. If the temperature shifts 5°C overnight, it probably won't kill your batch. Though, preferably, that shift would still be within the temperature range tolerated by the yeast.

So, I would say, take some temperature measurements and, if they don't work, consider investing in temperature controlling equipment if you have a garage with freezing temperatures and/or wild temperature shifts. Another thing is, if you have to compromise a style a little by picking a yeast that fits your environmental conditions, it is almost certainly not going to have a meaningful negative impact on the outcome unless you are very picky.

Source Link
Bolwerk
Bolwerk
  • 366
  • 1
  • 5

Though I concur with Wyrmwood's answer, I am assuming you are talking about fermentation more than mashing and boiling.

But I would emphasize that it's important to have a stable fermentation temperature. That temperature can be low for some styles, but should typically be fairly stable, and preferably within the range suggested by the manufacturer for the yeast strain. I would follow package instructions on the yeast you get and find a way to stabilize temperature accordingly.

Preferably there would be enough ambient heat in your garage to stay in a tolerable temperature range. On the other hand, even if there is not, 20 liters of liquid is not going to change its temperature as quickly as a glass of water, much less the atmosphere around it, so you have some leeway. If the temperature shifts 5°C overnight, it probably won't kill your batch. Though, preferably, that shift would still be within the temperature range tolerated by the yeast.

So, I would say, take some measurements and, if they don't work, consider investing in temperature controlling equipment if you have a garage with wild temperature shifts. Another thing is, if you have to compromise a style a little by picking a yeast that fits your environmental conditions, it is almost certainly not going to have a meaningful negative impact on the outcome unless you are very picky.