Racking Temperature (for ale)
Posted: Saturday Jul 15, 2006 4:22 pm
I've been (silently) reading this forum for a while and have gained a huge amount of helpful information. Thanks!
I have a quick question about racking and temperature for secondary fermentation.
I've just racked a stout that has been brewed at about 18 degrees. Since Adelaide is pretty cold at this time of year, I've been using a heat pad on a timer to maintain the temperature. Now that the beer is in secondary, do I still need to heat it, or will fermentatiion complete (say, over a week) at ambient temperature (probably about 10 degrees in my old, cold, stone house)?
I'm kind of hoping I'll be able to do without the heater, since I want to get a pale ale started (and will need to keep it warm). Am I just being impatient?
If anyone is interested, the stout was made with:
1 x Beermakers Old
1.7kg Dark Malt Extract (liquid)
150g Chocolate Malt (steeped)
150g Rolled Oats (steeped)
Muntons Gold Premium Ale Yeast
The planned Pale Ale is going to be:
3kg Light Malt (dry)
1kg Pale malt (to be mashed)
400g Unmalted wheat (to be mashed)
26g Amarillo Hops for 60 min boil (AA is 8.4%)
20g Amarillo hops at flameout
SafAle US-56 yeast
Aiming for 30 IBU's
Thanks again for the help. If anyone sees anything wrong with my Pale Ale, I'd love to know!
Cheers,
Dan
I have a quick question about racking and temperature for secondary fermentation.
I've just racked a stout that has been brewed at about 18 degrees. Since Adelaide is pretty cold at this time of year, I've been using a heat pad on a timer to maintain the temperature. Now that the beer is in secondary, do I still need to heat it, or will fermentatiion complete (say, over a week) at ambient temperature (probably about 10 degrees in my old, cold, stone house)?
I'm kind of hoping I'll be able to do without the heater, since I want to get a pale ale started (and will need to keep it warm). Am I just being impatient?
If anyone is interested, the stout was made with:
1 x Beermakers Old
1.7kg Dark Malt Extract (liquid)
150g Chocolate Malt (steeped)
150g Rolled Oats (steeped)
Muntons Gold Premium Ale Yeast
The planned Pale Ale is going to be:
3kg Light Malt (dry)
1kg Pale malt (to be mashed)
400g Unmalted wheat (to be mashed)
26g Amarillo Hops for 60 min boil (AA is 8.4%)
20g Amarillo hops at flameout
SafAle US-56 yeast
Aiming for 30 IBU's
Thanks again for the help. If anyone sees anything wrong with my Pale Ale, I'd love to know!
Cheers,
Dan