From the HBD Archive
From: (Brian Bliss)
Subject: Re: how cold is too cold?
Date: 1992-07-10 01:55:17 GMT

>Why didn't my lager ferment after nearly a month in the fridge? I suspect
>that the temperature was around 38-42 degrees in there? Is this too cold?
>It's sittin' on the counter now, having fermented at about 70f for a week,
>and is finally ready to bottle. Glad I took a "final" gravity after I
>took it out of the fridge.

It depends upon the yeast. I sucessfully fermented my first all-grain
batch at 33F in my fridge, using Wyeast Munich Lager yeast. I took
it our after 3 months, and the SG had fropped from 1.077 to 1.027.
I let sit sit a room temp another week, and it dropped to 1.020.

BTW, the sparge got stuck, I broke my putter trying to get it unstuck,
a lot of husk material made it though the grain bed, and I only wound
up with 3 gal of 1.077 wort from 15 lbs of grain. I added polyclar towards
the end of the primary (in the fridge) to help settle out the tannins,
and it probably was one of the best beers I've ever made :-)

Other lager yeasts don't like it that cold, I guess...


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