just started my second batch last night and realized tonight that the temp
was 60 degrees. should I move it to warmer temps and will it start fermenting
after dropping to that temp?
what yeast are you using? My last batch I used US-05 and it fermented around 60-62.
My last couple batches fermented in 58 degree ambient temp with no problems.
I would leave it at that temp for the most active part of fermentation (1-2weeks) then raise it to 65-70 to help it finish up and let the yeast clean up after itself. Most ale yeasts are going to do fine in this temp range, and most of the time you want to start near the bottom of your yeast’s temp range so as not to throw off unwanted esters. Sounds like your going to get a good beer at that temp.
FWIW, It may take a little longer to get started being on the low end, but most of the time it’s worth the wait.
Namaste!!!
+1 to the esteemed DrGonzo. Thankfully my basement is somewhat cool and kept my last batch (Kama Citra IPA) around 61 until fermentation started. That sucker jumped up to 67 that first day.
That’s the key question. Proper fermentation temperature differs depending on which yeast you use, and also what flavors you want to accentuate from the fermentation.
Most lager yeasts give the best results at around 50F, and most ale yeasts in the low to mid 60s. But there are exceptions. The Chico strain (Fermentis US-05, Wyeast 1056, White Labs 001) is best a few degrees colder than most other ales yeasts, while some British ales yeasts might work best a couple degrees warmer. Saison yeasts give good results in the 70s or sometimes higher.
And then there is Wiessbier yeasts. If you want your wiessbier to be more “clove” in character, ferment in the low 60s. More “banana”, ferment in the high 60s.
