Just been down to the cellar to check the latest draught, and the airlock is still slowly bubbling away despite an ambient 11 degrees Celcius. How low is too low?
I'm keen to try a low-temperature ferment without resorting to the heat belt.
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It's lager season!
If you are doing an ale, just make sure that your fermentation doesn't stick. I would give the fermenter a roll on it's bottom edge to keep the yeast in suspension.
Low temp ales tend to be crisper, and not as estery. It can be really good.
I tend to do draughts as lagers personally. I recon they taste better that way.
If you are doing an ale, just make sure that your fermentation doesn't stick. I would give the fermenter a roll on it's bottom edge to keep the yeast in suspension.
Low temp ales tend to be crisper, and not as estery. It can be really good.
I tend to do draughts as lagers personally. I recon they taste better that way.
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The original question was how low is too low as far as fermentation temp with a lager yeast is concerned.
The answer depends on the yeast. For Saflager it's about 9C.
According to this document - http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf - 9-15Cis the best range for Saflager S23, while the ideal temperature is 12C.
Cheers,
Oliver
The answer depends on the yeast. For Saflager it's about 9C.
According to this document - http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf - 9-15Cis the best range for Saflager S23, while the ideal temperature is 12C.
Cheers,
Oliver