It’s an altbier with wyeast 1007. I thought I read that I should go extra cool with this style. The yeast have been hard at work for four days now. Evidently I’m not too cool for fermentation, but perhaps I’ll get off flavors? I was planning on letting the temperature start to rise some tomorrow to make sure they get the job all the way done.
Shouldn’t get off flavors. But it can stall. Keep those temps in check and you’ll be rewarded.
Bottling or kegging? If bottling get them carbed then lager them away!
I’ll fill a few bottles but keg most of it. Once the primary fermentation is complete, is there any harm in letting it sit 3-4 weeks at 70°F before the lagering phase? I’m short on fridge space right now. For the portion going in the keg, is it better to force carbonate before, during, or after lagering?
Smart
Did try to run the airo at the right temp it does work only issue the wife gets mad the powerbill went way up so back to the swamp cooler
Nope no problems with allowing it to sit at 70° for a little bit. In fact it may encourage further attenuation.
As for the forced carbonation it doesn’t really matter. If you have the means to carb it now you can. The beer will more readily absorb CO2 the colder it is though.
MacGyver would be jealous. 
I had the same concerns and found that making a fermentation chamber was my best option.
I live in a pretty warm apartment with just a window A/C so I needed to find a way to regulate temps. NB sells something called an external overridding thermostat: http://www.northernbrewer.com/johnson-refrigerator-thermostat
There’s a digital one too but I’m cheap. I used this in conjunction with a minifridge I bought off CL. So far so good. Just FYI.
Happy brewing
Rawr! 
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Geez, thought you said Rahr, good, not bbrrriiesss! Sneezles61
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Hard to tell, the font’s kind of grainy…
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Piggybacking onto this thread! My altbier extract kit arrives today with wyeast1007 and a safe ale k97 as backup just in case. I don’t have any extra DME around to make a starter nor a flask or stir plate. I do have some extra priming sugar. Maybe a dumb question, but is that usable to create some kind of starter hack? Do I necessarily need to make a starter for this style for best results? Anyone ever have any issues pitching straight liquid yeast into their wort? Thanks!!
I’ve not had the best of luck with the liquid smack packs… BUT… Pitching either straight up in a low gravity brew is good… Under 1.060 is some what a low gravity brew…
Sneezles61
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I understand your current limitations. But, next time ……Especially with the warm weather, I would do a shaken not stirred yeast starter with the smack pack to get it off and running……for best results.
YMMV
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Thanks guys! I can always count on y’all for some solid advice. I just read an idea in a different forum about making your wort, chilling it, adding a quart or 1/2 gallon or so to your yeast to make a starter, then aerating and pitching the following day. I need to look up shaken not stirred starter, also.
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Some SNSYS info:
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster
Wow! That is a lot of great info I will have to read several times to really grasp the science behind it. I think i get the basic principle tho. As I don’t have extra DME (which I am def going to add to my next order), I think I may try the wort starter method I read in the other forum and shake the living shit out of it and pitch at high starter krausen.
Its actually not a science… more of sticking to the basics… Get a quart of starter… put it in a sanitized 1/2 gallon jug with a cap… add the yeast… cap it and shake shake shake… take the cap off to get more O2 in the jug… cap and… well, you get the point… when you walk past it, give it another shaking…
I highly recommend putting KC and the Sunshine bands… shake yer booty song!
Sneezles61
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That sounds like a solid plan. How long should I let it activate? 24 hours then pitch? Plus some sweet jams, thanks!
Pitching at high krauesen varies a bit time wise but somewhat less than 24 hours…around 16 - 18 hours seems to be the sweet spot
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Ok cool! Thanks! Can’t wait to try this, so many variables.
