10 votes
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Fermentation temperature for an IPA

Most Ales do well at 68°F primary, to limit phenols and undesirable esters made by yeast during growth phase. Secondary can go up to the higher end of recommended temp of a strain since there isn't ...
Evil Zymurgist's user avatar
9 votes

Tips for brewing at high temperatures

I advise looking at HotHead from Omega Labs: http://www.omegayeast.com/portfolio/14158-2/ Flocculation: Medium-High Attenuation: 75-85% Temperature Range: 62-98° F (16-37° C) Alcohol Tolerance: 11%...
Mr_road's user avatar
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8 votes
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Help - Wort dropped to 59 degrees (beer temp)

After 9 days, primary is pretty close to done if not already complete. Yeast activity is starting to slow anyways. The 10° drop to 59° May have caused the yeast to floculate and settle down (cold ...
Evil Zymurgist's user avatar
7 votes

Steps to take as a first timer brewery

Get yourself a decent homebrewing book. John Palmer's book "How to Brew" is a great starting place. Watch some youtube videos on homebrewing. This one has a million views. (You guys are lucky, when ...
farmersteve's user avatar
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6 votes

Brewing beer in Florida

A "brew fridge" might be one suggestion to brew beer at a cooler than ambient temperature. It is basically a converted old fridge that has no shelves and has been converted to hold the fermenting ...
barking.pete's user avatar
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6 votes

Safale S05 when is it safe to increase temperature

You want to keep the temp lower for the first 4-5 days. That's when the majority of esters are formed. After that, it's not only OK but preferable, to let the temp rise. If you need to keep it ...
Denny Conn's user avatar
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6 votes

Affordable cooling solutions

Son of a Fermentation Chiller Look up "son of a fermentation chiller". This is a two-chamber box made out of styrofoam insulation. It has a temperature controller and a fan. You load one chamber up ...
piojo's user avatar
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5 votes

No bubbling after 3 days and no SG reading at start

Firstly, stop opening it, you looking at it isn't going to make anything good happen and could potentially lead to an infection. Try to get it somewhere warmer, assuming it's an ale yeast (you didn't ...
nemmy's user avatar
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5 votes

Fermentation temperature for an IPA

There isn't an ideal temp for any of this. There is a recommended range offered by the manufacturer to help guide the end user towards a higher degree of success that something will ferment. As for ...
brewchez's user avatar
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5 votes
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Tips for brewing at high temperatures

I don't live in a tropical climate, but summers here get quite hot (chicago IL) during the summer I use a Large rubbermade Tote, and fill it with water and put my fermentation buckets into it. it ...
jsolarski's user avatar
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5 votes
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Is the temperature range listed on the yeast manufacturers' websites ambient or fermenter?

They must be referring to the temperature of the yeasties themselves, which would be the fermenter temperature. Nothing else makes sense.
GigaFemto's user avatar
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4 votes
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Question about the diacetyl rest process

Most bad esters are made during growth phase and early fermentation, it's only at the end of primary fermentation that you do your diacetyl rest, after the risks of undesirable esters has past.
Evil Zymurgist's user avatar
4 votes
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What happens if I ferment a lager at room temperature?

In general, fermenting lager yeast at room temperatures would result in off flavors due to esters, diacetyl, and other components. The "California Common" is an exception to this, and the standard ...
Matthew Moisen's user avatar
4 votes
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Safale S05 when is it safe to increase temperature

Given that Fermentis lists the maximum fermentation temperature for US-05 as 18-28°C, you should be fine as long as the fermenting beer doesn't go too far outside of that range. During the first ca. 2-...
ritterasdf's user avatar
4 votes

Safale S05 when is it safe to increase temperature

There's many ways to keep cool I think all of them have been discussed here. As far as your question. Once you're past the growth phase especially and high krausen to be safe a little more heat ...
Evil Zymurgist's user avatar
4 votes

Affordable cooling solutions

Most often than not, from the "overall temperature", beer quality depends on the temperature over the first 1-2 days of fermentation. Make sure you cool your wort well after boiling, and pitch the ...
Roman's user avatar
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4 votes
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48 hours into ferment. Fermenter temperature is 73°F. Should I cool it?

I would set the fermenter into a tub with 2 inches water in the bottom, and drape a wet t-shirt over the fermenter. This will cool it off just by about 5 degrees F, which might keep it under 70 F. ...
dmtaylor's user avatar
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3 votes

Kettle souring with lactobacillus - hot plate?

Wort It will be good, if you will have a good way to stir. In 30 liters I found temperature differences of more than 20°C to be possible, and ones around 5-10°C to be pretty common. So make sure some ...
Mołot's user avatar
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3 votes
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Is there a benefit in rising fermentation temperature for dark ales?

There are many benefits in having accurate control over the temperature of your brew. It allows you to control many variables. You can: control the ester profile alter the speed of fermentation ...
Mr_road's user avatar
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3 votes
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What happens if fermentation happens at wrong temperature?

Each yeast strain has an ideal temperature range to limit bad esters and phenols. Too hot can give the yeast too much room to play, while this is great for yeast health and reproduction they will ...
Evil Zymurgist's user avatar
3 votes

Fermentation temperature for an IPA

Agreement with the two answers so far from EvilZymurgist and brewchez, but to address the dry hopping portion of the question: you should dry hop basically at fermentation temps, or, at least, not at ...
jsled's user avatar
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3 votes

Help - Wort dropped to 59 degrees (beer temp)

It should start fermenting after warming up. The temperature it dropped to is well above refrigerator temperature and yeast will survive being in the fridge. If it doesn't start you can pitch new ...
Chad Clark's user avatar
3 votes
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Fermentation temperature control

Moving the beer from the fridge to the closet is preferred. Yeast are sensitive to temperature changes, they handle going from cold to warm much better. Starting your fermentation at 23 C, while not ...
John's user avatar
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3 votes

Fermentation temperature control

Yeas, moving what's in the fridge to the closet is a good plan. Temp control is most crucial for the first 3-4 days. After that, I always increase the temp to ensure complete fermentation.
Denny Conn's user avatar
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3 votes

Best beer styles for warm fermentation environment?

If you can lay your hands on a Kveik strain, you can make a Norwegian farmhouse ale. Kveik yeast ferments in temperatures up to even 40°C with comparatively little off aromas. A Saison strain will ...
mingos's user avatar
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3 votes
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Controlling fermentation temperatures

I live in the south of England where it has recently been even colder than "oop North". At this time of year I go with the seasons and brew the year's supply of lager(!!!). Its perfectly lagered and ...
barking.pete's user avatar
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3 votes

Does heat ruin beer in fermentation?

Yes, fermenting at that high a temp can cause off flavors. The most prevalent and common one will be fusel alchols. Those can give your beer an almost "nail polish remover" flavor and can generate ...
Denny Conn's user avatar
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3 votes
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High alcoholic taste on my beer, fermenting gone wrong?

What was your OG and your FG? How long did you wait before drinking? It's an ale yeast, which means that fermentation temperature should be more between 16° C and 24° C. It also says 'California Ale' ...
chthon's user avatar
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3 votes
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Steps to take as a first timer brewery

Use a kit at least once, maybe even as many as three times or longer if you're happy just using kits. Getting used to the process and how things should look at each step of the way is crucial, and it'...
bendl's user avatar
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3 votes

Higher temperature during first two days after pitching yeast

The most "important" time for fermentation is probably while it is happening. The yeast produces and consumes things over the course of the fermenting so IMHO their is no particular "important" point ...
barking.pete's user avatar
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