temperature

Lengie10 · Mar 10, 2014

Hi all. Just made my first batch. Opted for the St. Peters ruby red. First time ever making and had huge fun cleansing and washing the floor when I tried to take the full FV out the sink...mopped up now...wife will never know!

Can anyone share best temp for 1st fermenting. It's saying 18 - 20 on the box but I can't find anywhere in the house below 21deg. Is this ok or do I need to find a cooler place?? Only place I haven't tried is the end of my youngest daughter cot which is on an outside wall of the house and from memory on the baby monitor was normally around 18deg.

Thanks in advance.

Alex

whiter shade of ale · Mar 10, 2014

Anywhere between 18 and 21 degrees is cock on :thumb:

Lengie10 · Mar 10, 2014

Many thanks. Digital thermometer is saying 20.3 now so will keep an eye. I assume the warmer the temp, the faster it goes? Don't plan on transferring til day 10 at earliest but if it's going to ferment quicker will have to keep an eye I guess??

rpt · Mar 10, 2014

High temperatures will cause off flavours but you should be ok up to about 24C. But be aware that fermentation is exothermic so the wort will be warmer than the room temperature.

whiter shade of ale · Mar 11, 2014

Lengie10 said:
Many thanks. Digital thermometer is saying 20.3 now so will keep an eye. I assume the warmer the temp, the faster it goes? Don't plan on transferring til day 10 at earliest but if it's going to ferment quicker will have to keep an eye I guess??

Yes, the higher the temp the quicker it will ferment. But 20 degrees is fine and leave it a min of 10 days before taking a reading. Leaving it 2 weeks or more won't do it any harm at all. It will give the yeast a chance to clean up any off flavours from fermentation and allow your beer to clear a bit.