Fermentation temperature effects

I think it's very dependent on the drinker's palate. You like your beer, so your process is adequate.

But I disagree about there being zero hard and fast rules in homebrewing; for example, yeast require oxygen for growth, mash pH must be within range for complete extract conversion, IBUs measure the amount of isomerized alpha acids, etc.
 
Not saying absolutely no hard and fast rules for home Brewers, but there are ranges for pH, temperature, IBU’s, time, etc. We do have wiggle room to experiment. I like the beers that I make, but I know they can be better, and I will try to make them better. I am interested to find out how my most recent batch of Herm’s Amber Ale tastes, this time fermented with San Diego Super Yeast. We’ll see how my most brewed beer reacted with a new yeast fermented a bit above the recommended temperature range. Always experimenting!
 
Here is my San Diego Super Yeast starter after cold crashing. I will use about 2/3 of this later today, then keep the other 1/3 for a starter for a future brew. If I like the results, I might use this yeast for Janet’s Brown Ale.
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Herm_brews said:
Not saying absolutely no hard and fast rules for home Brewers, but there are ranges for pH, temperature, IBU’s, time, etc. We do have wiggle room to experiment. I like the beers that I make, but I know they can be better, and I will try to make them better. I am interested to find out how my most recent batch of Herm’s Amber Ale tastes, this time fermented with San Diego Super Yeast. We’ll see how my most brewed beer reacted with a new yeast fermented a bit above the recommended temperature range. Always experimenting!
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Kinda how I feel too. If I screw up 5 gallons, buts its drinkable, mission accomplished. I will do better next time.

I fermented my hefe above the recommended temp. Came out with a nice banana bomb/citrus taste. Gotten good feedback on it so far
 
Minbari said:
Kinda how I feel too. If I screw up 5 gallons, buts its drinkable, mission accomplished. I will do better next time.

I fermented my hefe above the recommended temp. Came out with a nice banana bomb/citrus taste. Gotten good feedback on it so far
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That’s what is great about home brewing, we’re not depending on the outcome to make a living. If we miss targets, ferment above or below the ideal range, in the end it doesn’t really matter. As long as a beer is drinkable, we get to consume our mistakes and learn from them going forward. For example, I made Janet’s Brown Ale with Voss Kveik - drinkable, but not what I was looking for, so I won’t brew it that way again. Lesson learned. I am hoping my beers with WLP090 turn out good.
 
Herm_brews said:
Not saying absolutely no hard and fast rules
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In other words, it is never black and white. It is always a gray thing.

FWIW, if you need it colder (doesn't seem like it though) just route some A/C into the area, that'll make it colder.
 
Donoroto said:
In other words, it is never black and white. It is always a gray thing.

FWIW, if you need it colder (doesn't seem like it though) just route some A/C into the area, that'll make it colder.
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A/C what’s that?
Just kidding, but seriously, we don’t run the A/C in this home until things get unbearable, which fortunately has not happened this year. In any case, A/C would not have any impact within our under the stairwell closet.
 
Herm_brews said:
A/C what’s that?
Just kidding, but seriously, we don’t run the A/C in this home until things get unbearable, which fortunately has not happened this year. In any case, A/C would not have any impact within our under the stairwell closet.
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We can't afford to set the A/C lower than 75.
 
So beer was brewed and yeast pitched, equipment cleaned and put away. Using an ice bath, the wort chilled down to ~62F when I pitched yeast. I’ll be adding some dry hops at some point probably 2 +/- weeks from today. We’ll see what comes out of the fermentation closet in a few weeks.
 
Herm_brews said:
Good info, and interesting perspectives. So it seems the “ideal” temps for yeast might have some wiggle room. Except for sanitation, maybe there are no hard and fast rules in home brewing.
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Very true that.... Much of what works on bigger "professional" or "industrial" systems doesn't apply here. Fermentation control is very important. What I generally do is to pitch lower than my desired fermentation temperature, let the temperature come up to fermentation temperature, hold it there until half the extract is gone (half-way to final gravity), then let it rise as it will, even lagers. Gets me good, clean fermentations and full attenuation.
 
Nosybear said:
Very true that.... Much of what works on bigger "professional" or "industrial" systems doesn't apply here. Fermentation control is very important. What I generally do is to pitch lower than my desired fermentation temperature, let the temperature come up to fermentation temperature, hold it there until half the extract is gone (half-way to final gravity), then let it rise as it will, even lagers. Gets me good, clean fermentations and full attenuation.
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It’s that holding at “ideal” fermentation temperature that I don’t have control of. From this thread, I have some ideas on how to get control of that aspect of fermentation.
 
I just returned home from our short excursion to San Diego for a concert. Checked in on the fermentation of HAPA. Airlock activity has slowed since yesterday, but the closet smells good. I have a glass full of water, with an analog thermometer reading ~67F, the same as yesterday. So that is good news, at least the closet is maintaining the ideal temp for fermentation (I know the actual temp of the fermenting brew is likely different, but at least one parameter is “ideal”).
 
Herm_brews said:
I readily admit the shortcomings of my process, temperature control being the biggest. However, I am considering what could be done to implement temp control (a mini fridge is not among those considerations). An insulated box in which I could put a fermenter (or 2), along with some ice bottles might be the the ticket.
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I built a large insulated box - 3” of closed cell insulation each side of the cube, and ice packs work very well for holding temps. Framed with scrap lumber, sitting on 2x6s with casters. Very economical. Don’t need any fans or fancy compartments, just the big insulated box. Had a fan but it added heat more than helped. Put a busted small kegerator’s stainless steel door for the top, which works well.
 
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