That’s all he needs, 2F
Yeast Question
- Thread starter Chip99
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One thing to consider is that fermentation is exothermic. Depending on the yeast strain, during active fermentation, the beer can be 3-5°F or more over ambient temperature. So I would recommend using a swamp cooler at least until the kreuzen falls.
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I'm hoping he's brewed by now.
He didn't say how much he was brewing or what kind of fermenter he was using. I was just thinking of surface to volume ration for swamp cooling vs exothermic temperature rise.
Others have mentioned Saflager W34/70 yeast. Sure the "traditional" Octoberfest has a cool ferment, but the thing is that Lager yeasts have a much wider temperature range than Ale yeasts. Ales are more common in my opinion because their "ideal" temperature range tends to coincide with the comfortable range for people. My brew store operator called ale yeasts wimpy compared to lager yeast.
My guess is that as long as you don't get a huge temperature excursion during the ferment you will be fine. This is the kind of thing where one of those TILT hydrometers is really nice since you can see the internal temperature and gravity.
Depending on your solar capacity, your interest in technical tinkering, and your fermenter configuration you might consider a Peltier cooler also.
He didn't say how much he was brewing or what kind of fermenter he was using. I was just thinking of surface to volume ration for swamp cooling vs exothermic temperature rise.
Others have mentioned Saflager W34/70 yeast. Sure the "traditional" Octoberfest has a cool ferment, but the thing is that Lager yeasts have a much wider temperature range than Ale yeasts. Ales are more common in my opinion because their "ideal" temperature range tends to coincide with the comfortable range for people. My brew store operator called ale yeasts wimpy compared to lager yeast.
My guess is that as long as you don't get a huge temperature excursion during the ferment you will be fine. This is the kind of thing where one of those TILT hydrometers is really nice since you can see the internal temperature and gravity.
Depending on your solar capacity, your interest in technical tinkering, and your fermenter configuration you might consider a Peltier cooler also.
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I just fermented 34/70 almost the entire time in the 50s this last batch. It was cold in the garage, and the inside of the refrigerator maybe made the low 60's for a day. After carbing for a week and sitting for another couple of days, that German recipe definitely likes it on the cooler side. It has started tasting VERY good.
